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Introduction
The humble bean dip has come a long way from its simple beginnings. This elevated version, featuring roasted garlic and fragrant rosemary, has its roots in the rustic cuisine of Tuscany, where white beans are a staple ingredient. Historically, Tuscan peasants would often combine leftover beans with herbs from their gardens to create flavorful spreads for bread. Our modern twist on this traditional concept not only honors these culinary roots but also caters to the contemporary desire for healthier, plant-based alternatives to classic party dips. The addition of roasted garlic, a technique popularized in the late 20th century, brings a depth of flavor that transforms this simple dip into a gourmet experience. Perfect for health-conscious entertainers or those looking for a nutritious snack, this dip proves that wholesome ingredients can create indulgent flavors.
Ingredients
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 whole head of garlic, roasted
• 2 tablespoons fresh rosemary leaves, finely chopped
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons fresh lemon juice
• 1/4 cup water
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Assorted fresh vegetables for crudités (e.g., carrot sticks, cucumber slices, bell pepper strips, cherry tomatoes, broccoli florets)
Step 1:
Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.
Step 2:
While the garlic is roasting, drain and rinse the cannellini beans. Finely chop the fresh rosemary leaves.
Step 3:
Once the garlic is roasted and cooled slightly, squeeze the cloves out of their skins into a food processor.
Step 4:
Add the drained beans, chopped rosemary, olive oil, lemon juice, water, salt, black pepper, and red pepper flakes (if using) to the food processor.
Step 5:
Process the mixture until smooth, scraping down the sides as needed. If the dip is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
Step 6:
Taste and adjust seasoning if necessary. Transfer the dip to a serving bowl, drizzle with extra olive oil, and garnish with a sprig of fresh rosemary if desired.
Step 7:
Prepare the vegetable crudités by washing and cutting them into bite-sized pieces. Arrange around the dip for serving.
Q: Can I make this dip without a food processor?
A: Yes, you can use a high-powered blender or mash the ingredients by hand for a chunkier texture.
Q: Is it possible to make this dip ahead of time?
A: Absolutely! You can prepare the dip up to 2 days in advance. Store it in the refrigerator and let it come to room temperature before serving.
Q: Can I freeze this white bean dip?
A: While it's best enjoyed fresh, you can freeze the dip for up to 1 month. Thaw in the refrigerator and stir well before serving.
• For a smoother dip, you can peel the cannellini beans before blending.
• If fresh rosemary is unavailable, you can substitute with 1 tablespoon of dried rosemary.
• For a creamier texture, you can add 2 tablespoons of tahini to the dip.
• This dip is naturally gluten-free and vegan.
• Choose organic vegetables for the crudités if possible, and wash them thoroughly before serving.
• The dip can be stored in an airtight container in the refrigerator for up to 5 days.
Serve the dip in a bowl surrounded by an assortment of fresh vegetable crudités. Provide small plates or napkins for guests.
Store leftover dip in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs.
Roast the garlic first as it takes the longest. While it's in the oven, prepare the other ingredients to save time.
- For a smoother texture, remove the skins from the cannellini beans before blending
- Adjust the consistency of the dip by adding more water or olive oil if it's too thick
- Let the dip sit for at least 30 minutes before serving to allow flavors to meld
For a different flavor profile, substitute the rosemary with fresh basil or thyme. You can also add roasted red peppers for a smoky twist.
Pair with a crisp white wine like Pinot Grigio or a light rosé. For a non-alcoholic option, try sparkling water with a splash of lemon.
This dip can be enjoyed year-round, but it's especially refreshing in spring and summer.
This recipe contains beans (legumes). It is free from common allergens such as dairy, eggs, nuts, soy, and gluten.
