White Bean Dip

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This recipe for white bean dip is so easy to make, and bonus it is easy on the waistline.  I love how the flavors of the creamy white beans mix with fresh lemon and rosemary to create a Tuscan inspired dip.  It is perfect served as a snack or even a light lunch.  

The third appetizer we will be serving during our Super Bowl Healthy Eating Series is this.  I like to serve it with an assortment of fresh vegetables along with some seeded crackers. Whatever you decide to serve it with, it will be a crowd pleaser at your Super Bowl party.

Jumping in with a quick update in August 2024 as I have been making this white bean dip on a regular basis.  I recently participated in a lymphatic system cleanse and one of the recipes that was included was a white bean dip that was somewhat similar to this recipe.  Instead of using their recipe I opted to use mine, of course.  Why the cannellini bean?  This particular bean is perfect for this sort of cleanse as it is nutrient dense, has a lot of fiber and full of disease fighting antioxidants that are also anti-inflammatory.  Cannellini beans also are less likely to create added gasses in your stomach which can lead to bloating. 

During the 4 day cleanse I keep a container full of this dip and snacked on throughout the day especially before I did a workout and needed a little extra pick me up.  It was also great as a light lunch.  I even tried it on some bread for sandwich instead of using mayo, and it was fantastic.

Yield: 1 cup

White Bean Dip

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A healthy vegetarian white bean dip that is great served with a rainbow of colored veggies and seeded crackers

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 1 15oz cans white beans - I like to use cannellini but feel free to try using other white beans such as navy or butter
• 2 cloves of garlic, peeled
• 1/4 cup +1 tablespoon olive oil
• 2 teaspoon fresh rosemary, chopped up a bit, the food processor does the rest
• 1 lemon, zested and juiced (should be about 3 tablespoons of juice)
• kosher salt - to taste
• fresh cracked black pepper - to taste
• assorted veggies for dipping
• crackers or toasted baguettes

Instructions

Rinse the beans and let dry a bit to release the water on them.  About 15 minutes is food.
Put beans and garlic in a food processor, give it a few whirls to combine, then add the rosemary and lemon zest and do it again.  
Slowly add olive oil while the food processor is running on low speed.
Season with salt and pepper to taste.
Place in a bowl.
Garnish with a small amount of olive oil and more fresh rosemary.
Serve.
Eat.

Notes

Use your favorite white bean with this recipe to change up the flavor profile. Some beans are heartier and may require a little more olive oil or lemon juice. This recipe also doubles very well, if you want to make a batch of it for the week.

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