White Bean and Rosemary Dip

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.

5.0 from 1 reviews

Save Print

Author: Julieanna Hever

Recipe type: Appetizer / Dip

Cuisine: Vegan / Healthy

Prep time: 15 mins

Total time: 15 mins

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

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.
Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.
With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.
Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.

Visit Julieanna Hever at The Plant-Based Dietician.

* This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!