Here is my recipe for a very versatile and adaptable bean dip. It makes a great snack or appetizer, as well as makes for a nice spread on sandwiches or flatbreads. I made this dip with parsley instead of rosemary and served it alongside dinner for a bit of extra protein.
White Bean and Rosemary Spread
Makes 2 cups
Creamy white beans pair wonderfully with rosemary’s piney fragrance and woody warmth, and makes the perfect dip to serve with olive oil crostini during the cooler winter months. This dip, however, is extremely versatile and transforms when the hearty rosemary is substituted with a lighter, more refreshing herb, such as parsley. This dip is excellent to serve with crudités, but I recommend using parsley, chives. Really, whatever herb you prefer or have on hand works well in this dip, but I do suggest selecting only one herb, as a medley really mutes the flavors.
1 fifteen ounce can cannellini beans, drained and rinsed
1 teaspoon salt
1 teaspoon pepper
1-2 fresh rosemary sprigs, removed from its stem and finely chopped
1 tablespoon fresh lemon juice
1 clove garlic, peeled and roughly chopped
1/4 cup good quality extra virgin olive oil
In a food processor, blend the cannellini beans, salt, pepper, rosemary, lemon juice and garlic, and pulse 8-10 times. With the machine running, slowly pour in the olive oil, and blend until the mixture is smooth. Taste and season with more salt and pepper. Transfer the spread to a serving bowl and serve immediately or cover and refrigerate. This dip will keep for up to 5 days.