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White Bean Dip

Pair this dip with a baguette: Slice a baguette 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.

  • Servings: 6
White Bean Dip

Source: Everyday Food, April 2010


  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 to 2 tablespoons red-wine vinegar
  • 1/4 cup water
  • 2 teaspoons finely chopped fresh rosemary
  • Coarse salt and ground pepper


  1. In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

Reviews (3)

  • Lauren O 2 Dec, 2013

    I agree with the other reviewers that this is a very bland recipe and needs extra seasonings. I used probably 3-4 tsp of minced garlic, doubled the rosemary and black pepper, and added some pizza seasoning (dried red pepper, and other Italian seasonings). It tasted great once I did that and let it sit so the flavors could meld for a few hours. Served very well with a baguette as recommended.

  • olutwick 22 Nov, 2010

    I agree. I tasted mine when it was "done" and decided it was far from it- I added more rosemary as well as some roasted garlic. Those additions made it delish!

  • sbjohnston 23 Oct, 2010

    I have to say that this was just okay. It lacked a bit of flavor. I made it for a potluck and it went largely untouched. I would say to experiment a bit with some additional herbs to take the flavor up a notch.

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