Everyone loves a good dip. Unfortunately, some of our favorite dips can be laden with butter, sour cream, or cheese – which can pack a TON of extra calories. And who gets away with just having one scoop of dip at a party? I know I don’t!
I was on a quest to find a healthy, dairy-free dip when I stumbled across this recipe. White beans and olive oil make up the base of this dip so you don’t have to feel guilty about going back for seconds, or thirds.
Rosemary Garlic White Bean Dip
- 1/4 cup olive oil
- 1 tbsp chopped fresh rosemary, or 2 tsp dried rosemary
- 2 cloves garlic, minced
- 2, 14-oz cans cannellini beans, rinsed and drained
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup dried cranberries
Heat olive oil in a sauce pan over low heat. Add the garlic and rosemary and cook until fragrant, about 10 minutes. Be careful not to burn the garlic. After rinsing and draining the beans, add to a food processor or blender. Add the olive oil/garlic/rosemary mixture and lemon juice. Puree until the dip is smooth. Add the dried cranberries and pulse until combined. Before serving, drizzle with olive oil and garnish with dried cranberries and fresh rosemary. Serve with celery and carrot sticks.
Rosemary Garlic White Bean Dip: Tara Tested, Tara, Family and Friends Approved! I’ve made this recipe several times over the holidays and it has been a hit. A nice recipe to have on hand if you entertain guests with dietary restrictions (dairy-free, gluten free) or those who are watching their waistline. Cannellini beans add fiber, protein, and B vitamins to your diet, while olive oil is a source of healthy monounsaturated fatty acids. It doesn’t take long to prepare and can even be made in advance. Dig in!