Food & Cooking Recipes Appetizers White Bean Dip 3.1 (187) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour. Ingredients 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 ¼ cup water 2 teaspoons finely chopped fresh rosemary Coarse salt and ground pepper Directions 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. Cook's Notes Pair the dip with crunchy baguette slices: Slice a baguette 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted. Rate it Print