Rosemary and Lemon White Bean Dip Recipe

Sauced

Sauces, dips, dressings, and condiments from around the world.

Joshua Bousel

Yield:makes about 2 cups
Active time: 10 minutes
Total time:10 minutes
Rated:

This recipe appears in:

Sauced: Rosemary and Lemon White Bean Dip

[Photographs: Joshua Bousel]

Mere minutes of work result in a smooth and creamy bean dip with lemon and rosemary creating a crowd-pleasing herbal, zesty, and fresh flavor.

Adapted from Mark Bittman

Ingredients

1 (15 1/2 ounce) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
1/4 cup plus 1 tablespoon extra virgin olive oil, divided
2 teaspoons finely minced fresh rosemary
Kosher salt and freshly ground black pepper

Directions

1.

Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.
2.

With motor running, slowly pour 1/4 cup of oil through feed tube. Process until mixture is smooth.
3.

Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

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