Wednesday, February 9, 2011

White Bean Dip with Rosemary

I don't enjoy creamy dips.  I'll eat cream cheese, but anything with mayonnaise or sour cream is not an option for me.  I do, however, enjoy beans, so I enjoy this dip.  As a bonus, it's pretty healthy.  It has no cream and very few ingredients.  It's safe to serve at room temperature, so it's good for parties.

If you don't like beans, don't be afraid.  White (cannelini) beans are mild in taste and you won't even be eating them in their whole form for this dip.  What you will get is the fresh fruity taste of olive oil, the slightly salty and garlicy white beans and the woodsy fragrance of fresh rosemary.  I enjoy this dip with soft pitas, pita chips, or flatbread.

Think of this as an Italian-style hummus.  It's a simple recipe - as long as you have a food processor.

Just dump all the ingredients into the bowl of your food processor...

Pulse until smooth, adding a bit more olive oil, if necessary...

Transfer to a bowl and serve at room temperature.  I like to garnish mine with a drizzle of olive oil and a few sprigs of rosemary.  If you aren't going to serve it right away, just put it in the fridge and let it come to room temperature before serving it again.

Did I ever mention how much I use my food processor?  It's a worthwhile investment.  If you're building your stock of cooking tools, please consider one.

Try this dip next time you have a party, or make it for yourself and enjoy it with a nice beverage and some crackers.  You won't feel too guilty eating it because it's pretty healthy!

White Bean Dip with Rosemary
a Keeley original

1 can of small white beans (a.k.a. cannelini beans), drained and rinsed
1 teaspoon salt, more or less to taste
1/2 teaspoon pepper, more or less to taste
1/4 cup extra virgin olive oil (more for garnish, if desired)
2 sprigs rosemary, stems removed (more for garnish, if desired)
2 cloves garlic

In the bowl of a food processor combine all ingredients.  Pulse until smooth.  Check consistency and add more olive oil, if mixture is too thick.  Taste and adjust seasonings to your preference.

Transfer to a bowl and garnish with rosemary sprigs and a drizzle of olive oil.  Serve at room temperature with vegetables, flatbread, pitas, or crackers.


  1. I like these Keeley original :) I'm a big fan of hummus, so if you say this tastes the same, then I'll take your word for it! On another note, love your kitchen table. I noticed it when I took pics when I was there. Perfect backdrop for pictures and there's a lot of sunlight coming from that door. When I buy I house, I want my kitchen to be "picture friendly" like yours!

  2. I too hate creamy dips. But I'm also iffy about beans, and I never got around to tasting this dish at your house. I'll have to try it first. and then I need to get around to buying the canister for my mini food processor (but not for at least 29 days)

  3. Maddy, thanks! My kitchen table is the Avalon Vintner Table from Crate and Barrel in black. It's our second table. Our first was bar height and we hated it.


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