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.

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

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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.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

• Visit Julieanna Hever at The Plant-Based Dietician.

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