white bean dip

Makes: About 123 cups. Prep: 10 minutes.

white bean dip
Yield: about 1 2/3 cups Prep 10 mins


  • 2 cups cannellini or other white beans, drained but quite moist (from two 15.5-ounce cans)
  • 1 - 3 garlic cloves, peeled
  • pinch of salt
  • 1/4 tablespoon extra-virgin olive oil
  • 2 teaspoons minced fresh rosemary
  • Grated zest of 1 lemon
  • Freshly grated black pepper
  • Pita bread triangles or crudites

Make It

1. Put the beans in the bowl of a food processor with 1 garlic clove and a healthy pinch of salt. Turn the machine on and add the 14 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste; add more garlic if you like, then puree again.

2. Place mixture in a bowl and use a wooden spoon to beat in rosemary, lemon zest, and remaining 1 tablespoon olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate a day or two. Serve with pita triangles or crudite

Nutrition Facts

Amount Per Serving: cal. (kcal): 39, Fat, total (g): 3, chol. (mg): , sat. fat (g): , carb. (g): 3, fiber (g): 1, pro. (g): 1, sodium (mg): 41, Percent Daily Values are based on a 2,000 calorie diet.