This elegant white bean dip combines the earthy flavors of rosemary and garlic with creamy cannellini beans for a sophisticated appetizer. It's much healthier than traditional cream-based dips while being equally delicious.
Ingredients
- 1 1/2 cups Great Northern Beans
- Water for soaking and cooking
- 1/4 cup Extra Virgin Olive Oil, divided
- 4 cloves garlic, minced (or 1 teaspoon Garlic Powder)
- 2 tablespoons fresh Rosemary (Herb), chopped
- 2 tablespoons Apple Cider Vinegar
- 3/4 teaspoon Redmond Real Salt
- 1/4 teaspoon Black Pepper
- 2-4 tablespoons water as needed
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Soak beans overnight in plenty of water. Drain and rinse.
- Cook beans in fresh water for 45-60 minutes until very tender. Drain, reserving 1/2 cup cooking liquid.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Add garlic and rosemary, cooking for 1 minute until fragrant.
- In a food processor, combine cooked beans, garlic-rosemary mixture, remaining olive oil, vinegar, salt, and pepper.
- Process until smooth, adding water or reserved cooking liquid as needed for desired consistency.
- Taste and adjust seasoning. Serve drizzled with additional olive oil and fresh rosemary.
Notes
- Substitute Garbanzo Beans (Chick Peas) for a different flavor profile.
- Add Lemon Peel or fresh lemon juice for brightness.
- Serve with vegetables, crackers, or toasted bread.
- Dip keeps refrigerated for up to 5 days.
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