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: Julieanna Hever
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
- 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!
3 Comments
Amanda
April 2, 2018 at 8:26 pmThis recipe looks awesome and I’m going to make it today. Thankyou!
Nava
April 4, 2018 at 1:46 pmI hope you enjoy it, Amanda. Let us know!
Amanda
April 2, 2018 at 8:26 pmThank you