Quick and flavorful White Bean Dip with Rosemary is a nice alternative to hummus. Serve with fresh crunchy vegetables and pita chips, and add a drizzle of extra virgin olive oil just before serving. These white beans were made in an Instant Pot in about 20 minutes before being blended.
White Bean Dip made easy with Instant Pot
This recipe is actually a happy accident. I just got an Instant Pot ( I know I’m late to the party!) and the first thing I experimented with was a bag of dried white beans.
I followed the instructions (I promise!) but the beans were overcooked for the white bean soup recipe I had planned. I think my beans were smaller than the beans in the instructions, so they were just too soft. I was then left with a pound of slightly overcooked white beans. I love a quick white bean dip for parties, and I have an abundance of rosemary growing in my yard, so it seemed like a perfect marriage of flavors.
Cook the beans in 6 cups of water for 25 minutes in the Instant Pot on the Bean/Chili setting with High Pressure and then let the pressure release naturally for 15 minutes. Let cool and proceed with the rest of the recipe.
Don’t have an Instant Pot? No problem
If you don’t have an Instant Pot that’s ok, just buy a 15-16 ounce can of cannellini, great northern or white kidney beans, and drain well before using.
5-minutes to a creamy dip:
This dip couldn’t be simpler! Just blend everything in a food processor or mini-chopper style food processor. Roughly chop your rosemary needles before adding because they can be harder to chop in the short amount of time you will be blending.
Add in’s for a great dip:
I like to add rosemary because it marries so well with white beans. Garlic is a must for me, and if you can roast the garlic ahead of time that is even better! Lemon juice really brightens this dip, and olive oil helps make it creamy.
White bean dip pairs well with almost every vegetable and cracker. Pita chips are my favorite match. I like to do a combo of both vegetables and crackers, but you can use whatever you have on hand. An abundant platter always looks better, so pile it high! This is great for a party and a bit healthier than most mayonnaise or sour cream-based dips.
Right before serving add a swirl of your best extra virgin olive oil and a sprig of rosemary for color.
White Bean Dip with Rosemary
- Food Processor
- 2 cups white beans, cooked (drained if using canned)
- 2 Tbsp lemon juice
- 1 Tbsp fresh rosemary roughly chopped
- 1 clove garlic minced
- 1/2 cup Extra Virgin Olive Oil, divided
- 1 tsp salt
- 1/2 tsp pepper
- Strip the needles from the rosemary stems and roughly chop the rosemary needles. Save a few sprigs for garnish.
- Add all ingredients, except 1 tablespoon olive oil, to the mini chopper and blend until completely smooth.
- Taste and adjust seasonings as needed.
- Refrigerate, covered, if not using immediately.
- When ready to serve add the dip to a shallow bowl and drizzle with extra virgin olive oil and garnish with a sprig of rosemary, if desired. Serve with a variety of vegetables, pita chips or crackers.