Rosemary White Bean Dip

This creamy bean dip reminds me of one of my family’s favorite Italian restaurants that closed down a few years ago in Basking Ridge, New Jersey — Due Terre. They used to serve it as a starter with fresh bread. By the time we finished all of our dip we were barely hungry for the fresh pasta.

The white beans are blended with garlic oil, rosemary and cheese for a creamy starter fit for a cocktail party. This is one of my most requested recipes from friends. Every time I host book club my friend requests this dip be at the center of the spread. Make it ahead of time for easy prep.

Rosemary White Bean Dip

Key Ingredients in This Recipe

• Cannellini beans – Cannellini beans, also known as white navy beans, are used in Italian recipes. They can be used interchangeably with great northern beans and are the base of this dip. I love using them for their smooth, slightly nutty texture.
• Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese. In this recipe I’d recommend grating it just before adding to the pasta to get the smoothest sauce possible.
• Rosemary – Sprigs of rosemary are used to infuse the olive oil with flavor before it’s blended with the beans.
• Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I typically cook with extra-virgin olive oil when deciding between the two. Olive oil has a lower smoke point than many other oils, making it better for lower temperature cooking. Save pricey olive oils for finishing the recipe where the flavors will really shine – like in dips, for breads and salad dressing.

How to Make Rosemary White Bean Dip

1. Infuse the olive oil with garlic and rosemary. Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant and lightly browned.
2. Cool and strain the oil. Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside, discarding the garlic and rosemary.
3. Blend the dip. Combine the beans, ¼ cup of the flavored oil, Parmesan cheese, and lemon juice in a food processor or blender and puree until smooth. Season to taste with salt and pepper.
4. Serve. Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top and garnish with chopped rosemary. Serve with focaccia or other rustic bread.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Hot and Spicy Creamy Spinach Dip
• Whipped Pecorino Dip
• Whipped Feta Dip
• Caramelized Onion Pho Dip
• Crab Dip in a Bread Bowl

Rosemary White Bean Dip

Print Pin

Prep Time 5 mins

Cook Time 10 mins

Serves 2 cups

US Customary – Metric

Ingredients:

• ¾ cup extra-virgin olive oil
• 4 cloves of garlic, smashed
• 2 sprigs of fresh rosemary
• 1 (15-ounce) can of Cannellini beans, drained and rinsed
• ⅓ cup grated Parmesan cheese
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon chopped rosemary
• Focaccia or other rustic bread, for serving

Instructions:

• Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant and lightly browned.
• Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside, discarding the garlic and rosemary.
• Combine the beans, ¼ cup of the flavored oil, Parmesan cheese, and lemon juice in a food processor or blender and puree until smooth. Season to taste with salt and pepper.
• Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top and garnish with chopped rosemary. Serve with focaccia or other rustic bread.

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