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.


Be the first to comment!