This thick and creamy White Bean Dip With Garlic and Rosemary is the ultimate healthy snack or gluten free appetizer recipe.
We host friends and family quite frequently and one thing I’ve learned over the years is that it’s always a good idea to have an appetizer waiting for guests when they arrive. Not only is it great for quelling the appetites of hungry guests but it buys the cook some time to finish cooking the rest of the meal.
Since I don’t like to ruin appetites before serving a special meal, I typically stick to light and healthy appetizers such as this white bean riff off of my favorite dip: hummus. Unlike traditional hummus, this dip is made with cannellini beans instead of chickpeas. If you don’t have cannellini beans on hand, any white bean such as navy beans would work great.
For added flavor, fragrant rosemary and fresh garlic are blended in along with lemon juice and olive oil. Cayenne gives it a nice kick but you’re welcome to leave that out to keep it completely mild. We love serving it with gluten free, whole grain Crunchmaster® crackers so that we can accommodate any guests with a gluten sensitivity.
Pro Tip: This dip tastes even better the next day so save yourself time and stress and make it ahead of time! When it’s time for your guests to arrive, you’ll be one step ahead of the game and free to enjoy your guests.
No fork required.
White Bean Dip With Garlic and Rosemary
Ingredients
- 3.5 cups cannellini beans (drained and rinsed)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic
- 2 tablespoons fresh rosemary (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- Crunchmaster gluten-free, whole grain crackers (to serve)
- baby carrots (to serve)
Instructions
- Place all ingredients in a high speed food processor and pulse until smooth and creamy.
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Dorothy at Shockingly Delicious
One of my favorite dips! I could make lunch out of this (if it weren’t Thanksgiving, of course). Those crackers look like the perfect vehicles.
Liz DellaCroce
I’m all about the dips too Dorothy!