Vegan Recipes/ Vegan Snacks

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 & Rosemary Dip_1 horizontal

White Bean and Rosemary Dip

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.
5 from 1 vote
Print Pin Rate
Course: Appetizer / Dip
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 to 10
Author: Veg Kitchen

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.

 

 

White Bean & Rosemary Dip recipe

* 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!

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3 Comments

  • Reply
    Amanda
    April 2, 2018 at 8:26 pm

    This recipe looks awesome and I’m going to make it today. Thankyou!

    • Reply
      Nava
      April 4, 2018 at 1:46 pm

      I hope you enjoy it, Amanda. Let us know!

  • Reply
    Amanda
    April 2, 2018 at 8:26 pm

    5 stars
    Thank you

  • Leave a Reply

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