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

Rosemary and Lemon White Bean Dip

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About This Recipe

Yield:makes about 2 cups
Active time:10 minutes
Total time:10 minutes
Special equipment:Food processor
This recipe appears in: Sauced: Rosemary and Lemon White Bean Dip
Rated:

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

Procedures

  1. 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. 2

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

  3. 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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