White Bean Rosemary Dip. A smooth lemon-rosemary dip blended from canned white beans and olive oil, ready for a holiday appetizer platter. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A simple rosemary dip
Cooked canned cannellini beans blend with lemon juice, olive oil and finely chopped fresh rosemary for a smooth savory dip. This is a fast appetizer, not a hummus recipe with chickpeas or tahini.
The eight small portions are provisional until a drained-bean and finished-volume check. No kitchen test or nutrition calculation has been completed.
Rinse and drain the beans
Two 15-ounce cans are measured before drainage. Rinsing helps remove packing liquid; record the actual drained weight in the first trial because brands vary.
Strip rosemary from woody stems and chop finely so guests do not encounter tough needles. Start with one garlic clove rather than an unmeasured handful.
Ingredients for 8 dip portions
| Ingredient | Amount | Use |
|---|---|---|
| Canned cannellini beans, drained and rinsed | 2 15-ounce cans | Use cooked canned beans. |
| Extra-virgin olive oil | 1/4 cup | Blend into beans. |
| Fresh lemon juice | 2 tablespoons | Dip acidity. |
| Garlic clove | 1 clove | Finely chopped. |
| Fresh rosemary, finely chopped | 1 tablespoon | Avoid large woody pieces. |
| Fine salt | 1/2 teaspoon | Adjust for canned beans. |
| Freshly ground black pepper | 1/4 teaspoon | Dip seasoning. |
| Cold water | 2 tablespoons | Start with measured amount; add more only in trial. |
Step-by-step method
- Drain and rinse two 15-oz cans of cooked cannellini beans. Strip rosemary leaves from woody stems and chop 1 tbsp finely; chop one garlic clove.
- Add beans, 1/4 cup olive oil, 2 tbsp lemon juice, garlic, rosemary, 1/2 tsp salt, 1/4 tsp pepper and 2 tbsp cold water to a food processor. Blend, scraping down the bowl, until smooth.
- Taste and adjust salt or lemon after measuring any changes. If the working batch is too thick, document additional water one tablespoon at a time rather than rewriting the yield silently.
- Spoon into a bowl for eight appetizer portions. Bread or raw vegetables can be served separately but are not in the measured card. Record actual bean weight after drainage and final dip volume in a kitchen trial.
Blend to a smooth texture
Put the beans, oil, lemon, seasoning and two tablespoons cold water in the processor. Scrape the sides during blending; dry pockets can masquerade as a thick formula.
Love and Lemons provides a related lemony white-bean dip reference. This working version emphasizes fresh rosemary and its own measurements, not a claim that the source tested this exact result.
Adjust in measured increments
If too thick, add one tablespoon water at a time and record the final total. More water changes the amount of dip and may dull lemon flavor.
Taste before adding more salt because canned beans have variable sodium. No exact final tablespoon-per-person portion should be asserted until the blended yield is measured.
Platter and holding
Serve with bread or vegetables as separate options, not hidden ingredients in the dip card. Photograph a pale bean spread with tiny green rosemary flecks.
Prompt refrigeration and chilled texture remain to be assessed in a real trial; do not market an untested room-temperature buffet duration.
White bean dip questions
Are the beans dry?
No. The working card uses two cans of already cooked beans, drained and rinsed.
Is there tahini?
No. Olive oil and a small amount of water help blend the cannellini beans.
Can dried rosemary replace fresh?
Not as a direct measured swap; it has different texture and intensity.
Further reading and related Chefly recipes: Love and Lemons' white bean dip. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
White Bean Rosemary Dip. Category: Appetizers. 8 dip portions. Prep approximately 15 minutes; cooking approximately 0 minutes; additional cooling/chilling approximately 0 minutes; total approximately 15 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 15-ounce cans Canned cannellini beans, drained and rinsed; 1/4 cup Extra-virgin olive oil; 2 tablespoons Fresh lemon juice; 1 clove Garlic clove; 1 tablespoon Fresh rosemary, finely chopped; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 2 tablespoons Cold water.
Instructions: Drain and rinse two 15-oz cans of cooked cannellini beans. Strip rosemary leaves from woody stems and chop 1 tbsp finely; chop one garlic clove. Add beans, 1/4 cup olive oil, 2 tbsp lemon juice, garlic, rosemary, 1/2 tsp salt, 1/4 tsp pepper and 2 tbsp cold water to a food processor. Blend, scraping down the bowl, until smooth. Taste and adjust salt or lemon after measuring any changes. If the working batch is too thick, document additional water one tablespoon at a time rather than rewriting the yield silently. Spoon into a bowl for eight appetizer portions. Bread or raw vegetables can be served separately but are not in the measured card. Record actual bean weight after drainage and final dip volume in a kitchen trial.
Allergens: Check canned beans and serving dippers for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.
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White Bean Rosemary Dip
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
Eight small portions of white-bean rosemary dip.
Ingredients
- 2 15-ounce cans Canned cannellini beans, drained and rinsed
- 1/4 cup Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic clove
- 1 tablespoon Fresh rosemary, finely chopped
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Cold water
Instructions
- Drain and rinse two 15-oz cans of cooked cannellini beans. Strip rosemary leaves from woody stems and chop 1 tbsp finely; chop one garlic clove.
- Add beans, 1/4 cup olive oil, 2 tbsp lemon juice, garlic, rosemary, 1/2 tsp salt, 1/4 tsp pepper and 2 tbsp cold water to a food processor. Blend, scraping down the bowl, until smooth.
- Taste and adjust salt or lemon after measuring any changes. If the working batch is too thick, document additional water one tablespoon at a time rather than rewriting the yield silently.
- Spoon into a bowl for eight appetizer portions. Bread or raw vegetables can be served separately but are not in the measured card. Record actual bean weight after drainage and final dip volume in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate; measured bean drainage and processor texture can change yield and water needs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately one quarter cup, pending measured final yield