Good morning! I hope you had a lovely Easter weekend. We spent the holiday visiting family at my mom’s house, and I ended up spending a long afternoon making manicotti shells—forty of them, one at a time. It was a little more work than I expected, but the meal was absolutely worth it. While we were photographing desserts outside the house, my mom and brother cheerfully tried to help with styling. Let’s just say not every prop they offered actually improved the photo.
Between all that cooking and photo chaos, I was craving something simple to snack on. I love hummus but didn’t have any chickpeas on hand. I did have a can of white beans, so I fashioned a bright, lemony dip that’s quick, fresh, and satisfying. White beans blend into a beautifully creamy base that’s perfect for dipping raw vegetables, crackers, or toasted bread. Fresh lemon and rosemary lift the flavor, while a little garlic gives it a savory backbone.
This Lemon Rosemary White Bean Dip is an easy, lower-fat alternative to traditional dips. It comes together in about ten minutes and is forgiving—adjust the olive oil, lemon, and rosemary to suit your taste. Serve it as an appetizer, a snack, or part of a mezze platter with olives, sliced cucumbers, cherry tomatoes, and warm pita.
Lemon Rosemary White Bean Dip
Yield: 4–6 servings
Prep Time: 10 minutes | Total Time: 10 minutes
Lemon Rosemary White Bean Dip is an easy, low-fat dip made from canned white beans, fresh lemon juice, garlic, and rosemary. It’s a great alternative to hummus when you want a light, creamy spread with a bright citrus note.
Ingredients
- 1 (15 oz) can white beans, drained and rinsed (cannellini or northern beans)
- 1–2 garlic cloves, peeled (adjust to taste)
- 2–3 tsp fresh rosemary, finely chopped
- 1 lemon, zested and juiced
- 2 tbsp extra virgin olive oil, plus more if needed
- Salt and freshly ground black pepper to taste
Instructions
- Place the drained white beans, garlic cloves, lemon zest, and lemon juice into the bowl of a food processor or a high-speed blender.
- Process until the mixture becomes smooth and creamy, stopping to scrape down the sides as needed.
- With the machine running, drizzle in the olive oil to help emulsify and smooth the dip.
- Add the chopped rosemary, then season with salt and pepper. Pulse briefly to incorporate without fully breaking down the rosemary if you prefer a bit of texture.
- Taste and adjust lemon, rosemary, or olive oil for your preferred balance and consistency. Add more olive oil if you want a silkier texture.
- Transfer the dip to a serving bowl and drizzle with a little extra olive oil if desired. Serve with fresh vegetables, crackers, pretzels, pita chips, or toasted bread.
Tips and Serving Suggestions
If you prefer a smoother dip, peel the skins off the beans before blending—this takes a bit of time but makes an ultra-silky result. For a faster option, leave the skins on; the dip will still be creamy. To vary the flavor, stir in a spoonful of tahini for a nuttier note, or add a pinch of red pepper flakes for heat. The dip also works well as a sandwich spread or a topping for grilled vegetables.
Storage
Store any leftover dip in an airtight container in the refrigerator. It keeps well for several days; just stir before serving and add a squeeze of fresh lemon if the flavor has mellowed.
Nutrition Information (per serving)
Yield: 4 | Serving Size: 1
Calories: 185 • Total Fat: 7g • Saturated Fat: 1g • Unsaturated Fat: 6g • Cholesterol: 0mg • Sodium: 436mg • Carbohydrates: 24g • Fiber: 5g • Sugar: 0g • Protein: 8g
