Best White Bean Dip With Rosemary Recipes

White Bean Dip image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 6

1 can white cannellini beans, drained and rinsed
3 cloves garlic
2 tablespoons olive oil
1 lemon
Hot pepper sauce
1 teaspoon rosemary

Steps:

In food processor combine beans and garlic. Process and add rosemary and olive oil. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Scoop into dish and serve with toasted pitas.

White Bean and Rosemary & Garlic Spread /Dip image

Provided by Rita1652

Categories Spreads

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

2 (16 ounce) cans cannellini, rinsed and drained
2 garlic cloves, chopped (1 teaspoon)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
2 teaspoons chopped fresh rosemary leaves
1/2 cup chopped flat leaf parsley
2 -3 sun-dried tomatoes packed in oil, chopped (optional)
1/8-1/4 cup olive, sliced (optional)
1/4 cup toased nuts (optional)
rosemary sprig (to garnish)

Steps:

Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.