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Rosemary Cannellini Dip

Yields6 Servings

 1 can of Cannellini Beans (15 oz.), rinsed and drained. (You can use Great Northern Beans or another white bean variety)
 2 cloves of garlic, minced
 2 tbsp water
 ¼ cup extra virgin olive oil (more if needed)
 ¼ tsp sea salt
 1 tsp rosemary leaves, finely chopped. Use a scissors to carefully cut the leaves off.

Add Cannellini beans to a food processor and puree till smooth.


Add minced garlic, olive oil and rest of ingredients, continue pulsing a few more times till well blended.


Taste and adjust seasoning by adding more olive oil, salt or garlic for desired taste. Transfer to a serving bowl and garnish with fresh rosemary.

Nutrition Facts

Servings 0

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