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White Bean Dip

White Bean Dip

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This recipe for white bean dip is easy to make, as well as light on the waistline.  The recipe has a Mediterranean flavor that is seasoned with fresh Meyer lemons, rosemary, and early spring green garlic.

The third appetizer we will be serving during our Super Bowl Healthy Eating Series is this yummy white bean dip.  I like to serve it with an assortment of fresh vegetables as well as toasted baguette;  but, to keep it healthy and in check with our Ten in 10 Healthy Challenge, I am serving it with some organic baby carrots I picked up from Happy Boy Farms.  Whatever you decide to serve it with, it will be a crowd pleaser at your Super Bowl party.

White Bean Dip


2 15oz cans white beans, drained
4 cloves of garlic
1/2 c olive oil
1 teaspoon fresh rosemary, minced
3 lemons – zest only
1/2 lemon – juiced
kosher salt – to taste
fresh cracked black pepper – to taste

How To:

Put beans and garlic in a food processor, process until smooth.
Slowly add olive oil while the food processor is running.
Add the rosemary and lemon zest and lemon juice, pulse just until mixed.
Season with salt and pepper to taste.
Place in a bowl.
Garnish with a small amount of olive oil and more fresh rosemary.




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Friday 5th of February 2010

I have to make this tonight. Pei is into superbowl, but I'm into eating.


Monday 1st of February 2010

I love white bean dips. You guys are all set for the super bowl. And they're healthy too. :)


Sunday 31st of January 2010

Sounds and looks yummy. I definitely want to try it out next time I have access to a food processor.


Sunday 31st of January 2010

Am a big fan of the white bean dip - though have never had it with rosemary before. Must try.


Saturday 30th of January 2010

hmmmmm. Delicious. I love the taste of white beans and rosemary.