Rosemary White Bean Dip

The white beans are blended with garlic oil, rosemary and cheese for a creamy starter fit for a cocktail party.

Course Appetizer

Cuisine Italian

Keyword beans, cannellini, easy appetizer, garlic, herb, olive oil, rosemary, white beans

Prep Time 5

Cook Time 10

Servings cups

Calories 799kcal

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

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.