White Bean Dip with Rosemary Olive Oil

White Bean Dip with Rosemary Olive Oil
Photo by Lisa Romerein


  • ¼ cup olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons kosher salt
  • 3 sprigs fresh rosemary, rinsed
  • 2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed

1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside. 2. Add white beans, lemon juice, and salt to the food proc...

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