Rosemary and White Bean Dip With Vegetables

Jenna Helwig


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Makes 8 servings

1 1 5-ounce can cannellini beans, drained, rinsed, and patted dry

1 tablespoon freshly squeezed lemon juice

1 small garlic clove, roughly chopped

1 teaspoon chopped fresh rosemary

½ teaspoon salt (or ¾ teaspoon if using unsalted beans)

freshly ground pepper to taste

vegetables, such as carrot sticks, red pepper strips, and fennel slice

This smooth Italian-inspired dip is a healthy, delicious start to any holiday meal. Make-ahead tip: The dip can be prepared the day before and stored in the refrigerator. Remove from the fridge 30 minutes before serving.


1. In a food processor combine the beans, olive oil, lemon juice, garlic, rosemary, salt, and pepper. Process until smooth. Taste for seasoning, adding more lemon, salt, and/or pepper if necessary

2. Serve with vegetables for dipping.

Per Serving:

Calories: 121

Carbohydrates: 11 g

Fat: 7 g

Protein: 4 g

Fiber: 3 g

Active Time: 10 minutes

Total Time: 10 minutes