Rosemary’d Dip

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 teaspoon 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.

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Always process the garlic first to ensure there are no pieces of garlic left, then proceed with the recipe.

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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.

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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.

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By Published On: April 16th, 201325 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

25 Comments

  1. Amanda Embry April 16, 2013 at 10:19 AM - Reply

    I have a hard time imagining that peeling garbanzos would be worth it. :)

  2. The Healthy Flavor April 16, 2013 at 11:34 AM - Reply

    The addition of rosemary sounds heavenly! I love this dip and look forward to trying it!

  3. Claire McSwain April 16, 2013 at 11:40 AM - Reply

    I still make this yummy dip from our Enid days. Sure miss our get togethers.

  4. Mad Dog April 16, 2013 at 11:47 AM - Reply

    Excellent – I haven’t seen a hummus like dip made with white beans before :-)

    • chef mimi April 16, 2013 at 12:27 PM - Reply

      I just prefer white beans. But I love real hummus, too.

  5. tableofcolors April 16, 2013 at 3:02 PM - Reply

    This looks like a wonderful and healthy recipe! I have never tried making a bean dip (other than the hummus) and this will be on my list of things to try!

    • chef mimi April 16, 2013 at 5:58 PM - Reply

      You should! It’s not hummus, but it’s just as good!

  6. myhomefoodthatsamore April 16, 2013 at 4:14 PM - Reply

    Oh what fun this dip seems to promise, chef Mimi! true, an overly garlicky aftertaste is not good for intimate banter … but, as you point out, taking the germ helps and … we all love rosemary!
    http://www.youtube.com/watch?v=b9XyhFQeob0

    • chef mimi April 16, 2013 at 5:57 PM - Reply

      I remember this song! We’re dating ourselves!

  7. ladyredspecs April 16, 2013 at 5:44 PM - Reply

    I adore rosemary, such a wonderful way to use it. Quick tip to peel garbanzos, though only works with home cooked, the canned beans are too mushy. Lay a tea towel on the kitchen bench and tip the beans on top. Cover with a second towel. Gently roll the beans around under the palms of your hands. This action will slip the beans from the skins.

    • chef mimi April 16, 2013 at 5:56 PM - Reply

      Oh, this makes much more sense! Thanks for the tip!

  8. yummychunklet April 16, 2013 at 9:32 PM - Reply

    That looks like a great and tasty dip!

  9. Choc Chip Uru April 17, 2013 at 4:04 AM - Reply

    Rosemary is a favourite herb my friend, yummy addition :D

    Cheers
    Choc Chip Uru

  10. azita houshiar April 17, 2013 at 5:40 AM - Reply

    Ask and you shall receive! Recently read that beans are good for bones and have been looking for recipes that I can incorporate into diet – I found a great soup recipe the other day and now voila, your rosemary dip sounds perfect and perfectly delicious.

    • chef mimi April 17, 2013 at 7:27 AM - Reply

      Also try my spicy bean dip – the link is in the first paragraph. Delicious and healthy!

      • azita houshiar April 17, 2013 at 7:54 AM

        cool – will do. thanks!

  11. oliveoilgarlicparsley April 17, 2013 at 5:41 AM - Reply

    That sounds delicious – and dairy-free. I’m intrigued to know what spices you use sometime rather than rosemary (almost always rather pungent round where I live – in Provence). Have you tried it with the fresh ‘coco’ beans you buy in France (called borlotti beans in England)?

    • chef mimi April 17, 2013 at 7:26 AM - Reply

      Since I live in Oklahoma – no! But I’d love to! The closest would be canellini beans…
      For my other version, I use cumin, coriander, and a little cayenne. The link is in the first paragraph!

  12. Mrs. DeYarmond April 17, 2013 at 6:15 AM - Reply

    Looking a little bit like hummus ! Love it ! Appetizing photos as well :)

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