Bean dips are delicious and versatile, and easily enjoyed year round. One of my favorites is my personal white bean dip with spices, which was printed in Gourmet magazine.
This one is similar in the use of white beans, but instead of spices, I only use fresh rosemary. So if you like rosemary, you’ll love this dip.
I don’t know if this is as much a dip or a spread, since I typically serve it with a spreader, especially with guests. Whatever you choose to call it, it’s a soft, spreadable purée of rosemary- and garlic-flavored white beans.
It can served in a bowl alongside breads and crackers, as I have, or creatively topped on crostini for a prettier presentation.
And let’s not forget the healthful benefits of beans. It’s wonderful to enjoy a delicious appetizer that’s actually good for us!
Rosemary’d White Bean Dip
2 cans Great Northern Beans
Scant 1/4 cup extra-virgin olive oil
3 cloves garlic, peeled
1-2 teaspoons chopped rosemary leaves*
1/2 teaspoon salt
First place the beans in a colander. Rinse and let drain.
Place the drained beans in the jar of a food processor. Add the olive oil and garlic cloves and purée until the mixture is smooth.
Always process the garlic first to ensure there are no pieces of garlic left, then proceed with the recipe.
Scape down the puréed beans in the jar and process again.
If you’ve picked your rosemary early in the day, simply stick them in water to keep them fresh. I routinely do this even though I’m not sure how much it helps! I figure it can’t hurt.
Then add the rosemary leaves and salt to the beans and process by pulsing. If you think the purée could be a little softer, add another tablespoon of olive oil.
If you’re making the white bean dip about 3-4 hours before serving, definitely make it on the soft side, because the beans will absorb the oil. But I wouldn’t make it any earlier then 3 or 4 hours and definitely don’t refrigerate it; the texture changes.
Place the dip in a serving bowl and serve at room temperature with assorted breads, and/or crackers. Vegetables are good with it, too.
* Rosemary’s pungency can vary. Start small, you can always add more. But whatever you do, don’t use dried rosemary.
note: You could certainly use garbanzo beans in this recipe, but I prefer white beans for dips. You can see how soft and smooth they are in the photo after they’ve been pureed with the oil and garlic. In my experience, garbanzo beans never get this smooth, which is why I prefer white beans. I’ve heard that if the garbanzos are peeled, they will become smoother, but I’m not about to bother with that extra step.