Lovely Lemon Rosemary Bean Dip


I needed a recipe for a wine party we were going to in our neighborhood (thanks, Monica and Virgil!) so I wanted to wow with some fun dips.  I made this and a chipotle hummus…equally as tasty!  This recipe is perfect for your home or party and easy to make but hard to stop eating!


Yields roughly 2 cups


1 (15 1/2 ounce) can cannellini beans, drained and rinsed

3 medium cloves garlic, peeled and minced

2 teaspoons freshly squeezed lemon juice

1 teaspoon grated lemon zest and more for topping, if desired

1/4 cup and 1 tablespoon olive oil, divided and more for topping, if desired

2 1/2 teaspoons finely minced fresh rosemary and more for topping, if desired

Kosher salt and freshly ground black pepper


  1. Place beans, garlic, and lemon juice in a food processor fitted with a steel blade then mix until beans are roughly chopped
  2. While it mixes, pour 1/4 cup of oil through feed tube and mix until mixture yields a smooth consistency. If your food processor does not have a feed tube, just stop and add
  3. Transfer mixture to a small bowl
  4. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil
  5. Sprinkle with salt and pepper to taste and serve!



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