White Bean and Rosemary Dip Recipe
photograph by Matt Hulsman

Yield: 2 cups.

2 (14.5-ounce) cans navy or cannellini beans, drained
2 cloves fresh garlic, minced
Juice from 1 lemon
½ teaspoon salt
2 teaspoons freshly chopped rosemary leaves (or 1 teaspoon dried)
¼ cup olive oil

In mixing bowl, blend all ingredients together. Mash beans with a fork, leaving some whole beans visible.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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