Rye Free White Bean Dip with Rosemary

Total time18 min

Prep time10 min

Cook time8 min

Creamy, fragrant, and endlessly versatile, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Blooming sliced garlic and fresh rosemary in warm olive oil before blending is the move that sets this recipe apart — it coaxes out a deep, savory aroma that makes the finished dip taste far more complex than the ingredient list suggests. Cannellini beans blend up incredibly smooth and rich, especially with a drizzle of good extra virgin olive oil worked in while the processor runs. A hit of fresh lemon juice and zest keeps everything bright, while a pinch of cumin adds just enough warmth to make you wonder what that secret flavor is. For anyone navigating grain sensitivities, this dip is a genuinely satisfying alternative to spreads that rely on bread-based thickeners or grain-heavy fillers — every ingredient here is naturally clean and straightforward. Serve it with crudités, gluten-free crackers, or warm pita, and finish with a scatter of red pepper flakes and a glossy olive oil drizzle for a presentation that looks like it came from a restaurant mezze spread.

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Ingredients

6 servings

2 cans (15 oz each) cannellini beans, drained and rinsed
Bush's Cannellini Beans - 15.5 Oz Goya Organic Cannellini Beans - 15.5 Oz Kroger Cannellini Beans 15.5 oz
Simple Truth Organic Cannellini Beans 15 oz
Bush's Reduced Sodium Cannellini Beans - 15.5 Oz
See all
4 tbsp extra virgin olive oil, divided
3 cloves garlic, thinly sliced
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp ground cumin
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
2–3 tbsp water

For serving

¼ tsp red pepper flakes (optional)
1 tbsp extra virgin olive oil, for drizzling (optional)
1 sprig fresh rosemary, for garnish (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a small skillet over medium-low heat. Add the garlic and rosemary and cook, stirring frequently, until the garlic is softened and just golden at the edges and the rosemary is fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly. Remove from heat and let cool for 2 minutes.
2
Transfer the garlic-rosemary oil to a food processor. Add the cannellini beans, lemon juice, lemon zest, cumin, salt, and black pepper. Process until the mixture begins to come together, about 30 seconds.

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