By Chef Alli

White Bean Dip with Rosemary and Roasted Garlic

White Bean Dip


  • 15 oz. can Great Northern or Cannellini white beans, drained and rinsed
  • 2 tsp. minced fresh rosemary leaves
  • ¼ tsp. lemon zest
  • 2 tsp. freshly squeezed lemon juice
  • ½ tsp. ground cumin
  • 3 Tbs. good olive oil
  • 4 cloves peeled, roasted garlic (or 1 tsp. roasted garlic paste, or 1 tsp. granulated garlic)
  • Kosher salt and freshly ground black pepper, to taste


  1. In a food processor bowl, add the rinsed beans, rosemary, lemon zest and juice, cumin, olive oil, and garlic; pulse to blend until dip is a smooth consistency, scraping down the sides of the food processor, if needed.
  2. Season dip to taste with salt and pepper, then transfer dip to a serving bowl and top with a good drizzle of olive oil and a few fresh rosemary leaves.  Serve with your favorite crackers, pita chips, or fresh veggies.  
  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to