White Bean and Rosemary Dip

White Bean & Rosemary Dip_1 horizontal

A light and rustic dip that easily accompanies any meal, serve this creamy concoction with whole-grain bread, crudités, or whole-wheat pitas or as a sandwich spread. Recipe from The Vegiterranean Diet: The New and Improved Mediterranean Eating Plan — with Deliciously Satisfying Vegan Recipes for Optimal Health*  by Julianna Hever © 2014 Da Capo Lifelong Book, reprinted by permission. Photos by Nicole Axeworthy.


White Bean and Rosemary Dip
Author: 
Recipe type: Appetizer / Dip
Cuisine: Vegan / Healthy
Prep time: 
Total time: 
Serves: 8 to 10
 
A light and rustic dip that easily accompanies any meal, serve this creamy white bean dip with whole-grain bread, crudités, or whole-wheat pitas or as a sandwich spread.
Ingredients
  • ¾ to 1 cup vegetable stock
  • 2 garlic cloves, minced (optional)
  • 1 tablespoon minced fresh rosemary
  • Two 15-ounce cans cannellini (or other white) beans, drained and rinsed
  • 2 teaspoons freshly squeezed lemon juice with zest
  • Pinch of salt and pepper, or more to taste
Instructions
  1. In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat.
  2. Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.
  3. With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.
  4. Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.

 

 

White Bean & Rosemary Dip recipe

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