Best 3 Rosemary White Bean Dip Recipes

Step into a world of flavorful indulgence with our guide to crafting the ultimate rosemary white bean dip. Whether you're a seasoned chef or a culinary novice, this versatile dish promises to tantalize your taste buds and leave your guests clamoring for more. From selecting the freshest ingredients to mastering the art of balancing flavors, we'll take you on a culinary journey that will transform ordinary beans into an extraordinary dip sensation. So, gather your ingredients, sharpen your knives, and prepare to embark on a delightful adventure in the kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE BEAN AND ROSEMARY & GARLIC SPREAD /DIP

White Bean and Rosemary & Garlic Spread /Dip image

A great party starter is this appetizer very flexible you can use navy beans or Great Northerns. Optional ingredients may include sun dried tomatoes, toasted nuts, black or green olive. This would be great for a sandwich spread!

Provided by Rita1652

Categories Spreads

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 (16 ounce) cans cannellini, rinsed and drained
2 garlic cloves, chopped (1 teaspoon)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
2 teaspoons chopped fresh rosemary leaves
1/2 cup chopped flat leaf parsley
2 -3 sun-dried tomatoes packed in oil, chopped (optional)
1/8-1/4 cup olive, sliced (optional)
1/4 cup toased nuts (optional)
rosemary sprig (to garnish)

Steps:

Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.

ROSEMARY & WHITE BEAN DIP

ROSEMARY & WHITE BEAN DIP image

Categories Condiment/Spread Bean Appetizer Christmas Cocktail Party Backyard BBQ Healthy

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

2 cloves of garlic
1 tsp. fresh rosemary leaves
14 oz. can of cannellini beans, rinsed & drained
Juice of half a lemon
Salt & pepper to taste
A tbsp. of extra virgin olive oil
Serves 4-6.

Steps:

Pulse your garlic and rosemary for a few seconds in a food processor. Add your white beans, lemon juice, salt, pepper & olive oil into the processor and pulse until smooth. If you like your dip to be a little thinner, feel free to add a splash of water or a little more olive oil. Enjoy! Nutritional Analysis 2 tbsp of dip Calories: 42; Total Fat: 2g; Saturated Fat: 0.2g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 4.8g; Dietary Fiber: 1.4g; Sugars: 0.5; Protein: 1.5g

WHITE BEAN DIP WITH ROSEMARY

WHITE BEAN DIP WITH ROSEMARY image

Categories Condiment/Spread Bean Appetizer Thanksgiving Quick & Easy

Yield 2 cups

Number Of Ingredients 6

Ingredients

1/4 cup olive oil, divided
2 cloves garlic, peeled and minced
2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
3 sprigs fresh rosemary, rinsed

Steps:

1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside. 2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl. 3. Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes. 4. Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip. Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus and baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette. Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.

Tips:

Use dried beans. Dried beans are more flavorful and economical than canned beans. If you're using dried beans, be sure to soak them overnight before cooking.
Roast the garlic. Roasting garlic mellows its flavor and makes it sweeter. To roast garlic, simply toss it with olive oil and salt and roast it in a 400 degree Fahrenheit oven for about 20 minutes, or until it's golden brown.
Use fresh herbs. Fresh herbs add a lot of flavor to this dip. If you can, use fresh rosemary, thyme, and parsley. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount.
Don't overcook the beans. Overcooked beans will be mushy and bland. Cook the beans until they're just tender, about 15-20 minutes.
Season the dip to taste. The amount of salt and pepper you add will depend on your personal taste. Be sure to taste the dip before serving and adjust the seasonings as needed.

Conclusion:

Rosemary white bean dip is a delicious and easy-to-make appetizer or snack. It's perfect for parties, potlucks, or just a casual get-together. With its creamy texture, savory flavor, and fresh herbs, this dip is sure to be a hit with everyone who tries it. So next time you're looking for a new dip recipe, give rosemary white bean dip a try. You won't be disappointed!