Easy Recipe
Prep Time
10 minutes

This recipe can be prepared in just minutes once you have your beans cooked. I use cannelini beans but great northern or navy beans also work. My children love to dip carrots and celery into this dip, or spread it onto homemade gluten-free bread. It also makes a delicious wrap when used as a filling for Brown Rice Tortillas along with a large handful of fresh local salad greens.

Read more about this recipe on the blog.

Garlic Rosemary White Bean Dip

Preparation Note

You will need to have three cups of pre-cooked beans for this recipe. Two cans of organic white beans can be used instead of cooking your own.

3 cups cooked white beans
¼ cups extra virgin olive oil
¼ cups freshly squeezed lemon juice
2 cloves garlic peeled
1 tablespoons chopped fresh rosemary
1 teaspoons Herbamare
reserved bean cooking liquid (use as needed)