White bean dip with rosemary olive oil

4 servings
15 min
7 min
Very Easy


Number of serving: 4
1/4 cup olive oil, divided

2 cloves garlic, peeled and minced

2 cans (15 oz.) white beans, drained and rinsed

2 tablespoons fresh lemon juice

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

3 sprigs fresh rosemary, rinsed


  • In a frying pan over medium heat, stir half the olive oil and the 2 cloves garlic for about one minute, until garlic is fragrant but not browned.
  • Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
  • Add white beans, lemon juice, and salt to the food processor and process until smooth. Pour into a serving bowl.
  • Return the frying pan to medium heat and add the remaining 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 cool for 10 minutes. Discard the rosemary and drizzle the olive oil over the bean dip.

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