White Bean Dip with Rosemary Olive Oil

White Bean Dip with Rosemary Olive Oil


  • 1/4 cup J. Olive Co. Rosemary olive oil, divided

  • 2 cloves garlic, peeled and minced

  • 2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons kosher salt

  • 3 sprigs fresh rosemary, rinsed


  1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.

  2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.

  3. drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus, baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette.

Prep tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. 

Recipe and image courtesy of My Recipes