Rosemary White Bean Dip Recipe
The white beans are blended with garlic oil, rosemary and cheese for a creamy starter fit for a cocktail party.
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This creamy rosemary white bean dip is inspired by one of my family’s favorite Italian restaurants, Due Terre, which sadly closed a few years ago in Basking Ridge, New Jersey. They served a similar dip as a starter with fresh bread, and we’d always find ourselves too full for pasta after indulging in it.
Made with white beans blended with garlic oil, rosemary, and cheese, this dip is a crowd-pleasing appetizer perfect for any gathering, from cocktail parties to snacks at casual book club nights. It’s one of my most requested recipes – friends ask for it again and again, and along with spiced whipped ricotta toast it’s my go-to suggestion for beginner cooks who need an easy, foolproof dish to bring to events. The best part? You can make it ahead of time for stress-free hosting.
Why You’ll Love This Recipe
- Simple. Simple ingredients like canned beans, Parmesan and olive oil become a flavorful and creamy dip.
- Quick. It’s my favorite recipe to recommend to beginner cooks or anyone who needs a quick, easy, foolproof dish to bring to events!
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. I use canned beans as a shortcut but dried beans can also be used.
- 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.
- Garlic – Garlic cloves are simmered in the olive oil along with the rosemary to infuse the oil while keeping the dip smooth.
- Olive oil – Save pricey olive oils for finishing the recipe where the flavors will really shine – like in dips, for breads and salad dressing.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- If you don’t prefer rosemary, this recipe can also be made with another fresh herb like thyme.
- If needed you can swap the Parmesan for Pecorino Romano cheese.
- While hard cheeses like Parmesan have low-lactose content, the cheese can be omitted if needed to make it vegan.
- The cannellini beans can be swapped for another white bean like great Northern beans or smaller Navy beans.
How to Make White Bean Dip Ahead of Time
This easy white bean dip can easily be made ahead of time, up to 4 days in advance. I happen to think it tastes even better the next day after the flavors have some time to meld together. Store the rosemary white bean dip refrigerated in an airtight container until ready to use.
How to Make Rosemary White Bean Dip (Step-by-Step)
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, ½ cup of the infused oil, Parmesan cheese, and lemon juice in a food processor or blender and puree until smooth. Add more oil 1 tablespoon at a time, if needed for a smoother consistency. Season to taste with salt and pepper.
Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top (or more if desired) and garnish with chopped rosemary. Serve with focaccia or other rustic bread.
How to Make Garlic White Bean Dip with Cooked Beans
I use canned beans as a shortcut in this recipe though soaked and cooked dried beans can also be used. Soak the dried cannellini beans overnight then boil in water until tender, about 1½ to 2 hours. Ensure they are very tender for the best creamy texture. Drain and use as directed in the recipe. Substitute 1½ cups of the cooked cannellini beans for 1 (15-ounce) can of beans.
Serving Suggestions
Try serving rosemary white bean dip with:
- Grilled bread or crostini
- Sliced veggies (like carrots, celery, cauliflower, red peppers, or cucumber)
- On grilled or steamed artichoke
- Pita chips or pita bread
- Crackers
- Spread the white bean dip as you would hummus on wraps and sandwiches to add additional flavor.
FAQ – Frequently Asked Questions
What type of beans should I use for white bean dip?
Cannellini beans are great for their creamy texture and mild flavor. Great Northern, navy, or butter beans also work well.
Can I use dried beans instead of canned?
Absolutely! Just soak and cook them until very soft (about 1½ to 2 hours), then use in the recipe as directed but remember, canned beans are much faster!
How do I adjust the consistency if it’s too thick?
If the dip is too thick I recommend adding a little more of the garlic rosemary infused olive oil until the desired texture is achieved.
Can I make rosemary white bean dip ahead of time?
Yes! It’s a great dip to make in advance because it allows the flavors to deepen. Make up to 4 days in advance.
What should I serve with white bean dip?
Grilled bread or crostini, sliced veggies (like carrots, celery, cauliflower, red peppers, or cucumber), paired with grilled or steamed artichokes, with pita chips, pita bread or crackers.
What is the best way to store rosemary white bean dip?
Store the dip refrigerated in an airtight container until ready to use. Garnish with an additional drizzle of the olive oil before serving.
More great dips to try:
Made this rosemary white bean dip? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Rosemary White Bean Dip
Rate this Recipe
Ingredients:
- ¾ cup extra-virgin olive oil
- 4 cloves of garlic, smashed
- 2 sprigs fresh rosemary
- 1 (15-ounce) can Cannellini beans, rinsed and drained (or 1½ cups cooked cannellini beans)
- 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, ½ cup of the infused oil, Parmesan cheese, and lemon juice in a food processor or blender and puree until smooth. Add more oil 1 tablespoon at a time, if needed for a smoother consistency. 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.
Notes:
If you don’t prefer rosemary, this recipe can also be made with another fresh herb like thyme.
Nutrition:
Calories: 799kcal | Carbohydrates: 5g | Protein: 5g | Fat: 86g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 60g | Cholesterol: 15mg | Sodium: 296mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 1mg
DID YOU MAKE THIS?
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I serve this dip pretty much every single time I have people over for cocktails, which means I eat it at least once a week. It tastes INCREDIBLE, it is so easy to make, and everyone loves it. Equally important – you don’t have to worry about it getting cold once you serve it because it tastes good always. DO YOURSELF A FAVOR AND TRY IT!
Yayy! This is one of my favorite recipes to serve as an app when entertaining! I love being able to make it ahead of time! So glad you enjoy this recipe as much as I do!
An amazing coincidence! I was recently at Osteo Morini (spelling?) in Bernardsville and was blown away by their white bean spread. I searched on line and found your recipe, completely unaware of the Due Terre connection. OMG, your recipe nails it. Thank you, so good!!!
WOW!! that’s amazing – it’s reasons like this why I love the internet!! I am so happy to hear that you enjoyed the recipe! Thanks so much for sharing Tim!
Amazing!! Brought this to Christmas Eve with the family and there was nothing left!
So happy to hear you enjoyed it! Merry Christmas!
This dip is sooo yummy and easy to make. I made it for a friend & it was so good, I had to make another batch for me and my sister! My friend & her family loved it and used veggies to dip. We used pita bread, chips, and veggies. I will definitely make it again.
WOOO love hearing that! So glad you like the recipe, thanks for sharing!
I have made this DOZENS of times. Absolutely love the flavors!
So happy to hear that!! Thanks for sharing Lisa!
What happens with the remaining oil?
The remaining oil is drizzled over the top before serving. Any other remaining oil can be reserved for another use.
Made this for the Super Bowl and it was gone in minutes. Made it the night prior and so easy and that rustic flavor with the focaccia bread go so well together
So happy to hear it Ryan!! Thanks for sharing! This is my go-to dip for parties!!
This has become my new favourite starter. I have made it 3 times in the last few months. Each time I was asked for the recipe ( a sure sign of a keeper). I put the leftover dip on tortellini for dinner last night and that was good too!
YAY!! I’m so happy to hear that! Thank you for sharing! I definitely need to give it a try over tortellini, that sounds amazing!
This is a game day favorite. I usually double the recipe because otherwise it goes so fast and people are looking for more. Super easy to make.
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Thank you!
Can’t wait to make this!! I’m concerned about the caloric count however, and wondered if that is for the whole dish or per ssrving?
Because the serving size is 2 cups rather than number of people it serves it’s showing the caloric breakdown for the whole dish rather than per serving. Per person per 2tbsp serving it should be about 95 kcal.