Appetizer,  Food,  Mediterranean Diet,  Recipes

Garlic and Rosemary White Bean Dip

Canned cannellini beans make a creamy and savory bean dip.


  • 1 (15-ounce) can of cannellini beans, rinsed
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons water
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh rosemary
  • 1 small garlic clove, minced
  • Salt and pepper
  • Pinch cayenne pepper
  • Feta cheese-optional


  1. Process beans, 3 tablespoons oil, water, lemon juice, rosemary, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne in a food processor until smooth, about 45 seconds, scraping down sides of the bowl as needed.
  2. 2. Transfer to a serving bowl, cover with plastic wrap and let sit at room temperature until flavors meld, about 30 minutes. (Dip can be refrigerated for up to 24 hours; if necessary, loosen dip with 1 tablespoon of warm water before serving.) Season with salt and pepper to taste and drizzle with the remaining 1 tablespoon oil before serving.
  3. Add Feta cheese and serve over slices of toasted baguette. Or serve with pita chips or raw vegetables.


Sun-Dried Tomato and Feta White Bean Dip

Increase water to ¼ cup, substitute minced fresh oregano for rosemary and reduce salt to ⅛ teaspoon. Add ½ cup crumbled feta cheese and ¼ cup oil-packed sun-dried tomatoes to the food processor with beans.

Source: America’s Test Kitchen. The Complete Mediterranean Cookbook (The Complete ATK Cookbook Series) (p. 18). America’s Test Kitchen. Kindle Edition.