Rosemary and Lemon White Bean Dip Recipe

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.

Recipe Details

Rosemary and Lemon White Bean Dip Recipe

Active 10 mins
Total 10 mins
Serves 8 servings
Makes 2 cups


  • 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


  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.

Special equipment

Food processor

This Recipe Appears In

Nutrition Facts (per serving)
268 Calories
2g Fat
46g Carbs
18g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 268
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 657mg 29%
Total Carbohydrate 46g 17%
Dietary Fiber 11g 41%
Total Sugars 1g
Protein 18g
Vitamin C 1mg 4%
Calcium 166mg 13%
Iron 7mg 37%
Potassium 1022mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)