Rosemary White Bean Dip

Rosemary pairs beautifully with roasted garlic and white beans in this addictive dip. Serve with vegetables and/or crackers.

Serves 8-10


  • 2 (16-oz) cans organic white cannellini beans
  • juice of 2 lemons
  • 4 cloves of roasted garlic (roast a whole head of garlic beforehand per recipe below)
  • 2 tbsp fresh rosemary, stems removed (keep a little aside for garnish)
  • 2 tbsp extra virgin olive oil
  • water as needed for desired texture (2 tbsp - 1/4 cup)
  • salt and pepper to taste


  1. Preheat oven to 375 degrees
  2. Cut off the short end of a whole head of garlic so you can squeeze the cloves out easily after it's roasted
  3. Wrap the whole head of garlic in tin foil and roast on a cookie sheet for 45 minutes - 1 hour (until the cloves soften enough to spread like butter)
  4. Rinse and drain the canned beans
  5. Combine beans, oil, rosemary, lemon juice and garlic in a food processor
  6. Purée until smooth yet still with some texture. Add water if too thick
  7. Season with salt and pepper to taste
  8. Top with a little chopped rosemary
  9. Serve with sliced cucumber, zucchini and radish wheels

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