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White Bean Rosemary Dip
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5 from 6 votes

White Bean Dip with Rosemary

Quick and flavorful White Bean Dip with Rosemary is a nice alternative to hummus.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Servings: 2 Cups
Calories: 181kcal
Author: Cyndy


  • 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.