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.

Recipe

White Bean and Rosemary Dip

5 from 1 vote

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.

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Prep Time: 15

Total Time: 15

Servings: 8 to 10

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

US Customary - Metric

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.

Nutrition (Estimate per Serving)

Calories: 3kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 88mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 54IUVitamin C: 1mgCalcium: 2mgIron: 1mg

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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