Italian · Lunch
White Bean Dip with Rosemary
A creamy white bean puree made from cannellini beans blended with olive oil, garlic, lemon juice, and fresh rosemary, finished with a rosemary sprig and cracked pepper. Served as a small spread with toasted bread or crackers for dipping, this Italian appetizer balances earthy, herbal, and bright acidic notes.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
391Calories
13gProtein
18.7gFat
42.1gCarbs
4.2gSugar
12gFiber
923mgSodium
0mgChol
2.8gSat Fat
650mgPotassium
132mgCalcium
4.1mgIron
0mcgVitamin B12
10mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
herb-salt
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Drain and rinse the cannellini beans, roughly chop the garlic, and finely chop the rosemary leaves.
2
Blitz
Combine the beans, olive oil, garlic, lemon juice, chopped rosemary, salt, and pepper in a food processor; blend until smooth.
3
Plate
Spoon into a bowl, drizzle olive oil over top, lay the rosemary sprig across the surface, and serve with toasted sourdough strips for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about two-fifths of a 15 oz can, drained cannellini beans
- 4 tbsp60ml olive oil, plus extra for drizzling
- 2 clove2 clove garlic
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp fresh rosemary, plus 1 small sprig for garnish
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 slice2 slice sourdough bread
