New This Month

White-Bean Dip with Veggie Chips

This tasty party snack is a healthy alternative to dairy-based dips.

  • Servings: 8

Source: Everyday Food, January/February 2008


  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 to 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 small garlic clove, chopped
  • 1 teaspoon fresh rosemary, finely chopped, plus sprigs for garnish
  • 1/4 teaspoon red-pepper flakes, plus more for garnish
  • Coarse salt and ground pepper
  • Store-bought veggie chips, for serving


  1. In a food processor, combine beans, lemon juice, oil, garlic, rosemary, red-pepper flakes, and 2 tablespoons water.

  2. Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to a serving bowl, and garnish with rosemary and red-pepper flakes; serve with veggie chips alongside.

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