I first made this dip two years ago; the recipe is from The Little Tapas Book, which has a number of vegetarian tapas recipes I like! I love this dip, though, because I can eat as much of it as I want and feel good about it (there’s no cream)! And it takes just a few minutes with very few ingredients.
If you’re in a hurry (or not) and want a dip you can eat your heart’s content, then this WHITE BEAN DIP is for you. Perfect for a party or as an appetizer served on crostini.
Here’s all you’ll need:
- 2 cans Cannellini beans, drained and rinsed
- 1/2 cup olive oil
- 1/3 cup lemon juice (about 1.5 lemons worth)
- 1 tablespoon of rosemary, chopped
- 2 garic cloves, chopped
- 1/2 teaspoon salt and 1 teaspoon (freshly ground) pepper
Here’s what to do:
Throw all of the ingredients in a food processor.
Process the dip just until it just comes together; check the consistency and pulse a couple more times if necessary. It should be smooth and creamy.
I pre-chop the garlic and rosemary so that the food processor is just mashing the beans and incorporating the lemon and oil; you don’t have to worry about an accidental big chunk of garlic this way.
Serve it with crostini, crackers, or tortilla chips! Alternatively, it could also be a spread for a sandwich.
- Taste the dip and adjust it your liking. Keep in mind the flavor intensifies the longer it sits.
- If you want a lemonier (pretend that’s a word) dip, add a little lemon zest.
- If you want a thicker, chunkier dip, do not add all the beans to the food processor. Keep about half a can or so out and mash them with a fork, and add it to the dip after it’s been processed.
- No food processor? No problem. You can use a fork/spoon and hand mix.
- This can absolutely be made a few days ahead.