Mediterranean White Bean Dip


Submitted by member Brandi Monson 

A yummy dip for veggies or chips and also makes a good spread for tortilla wrap sandwiches.

1 can white beans, drained, or use 1.5 cups home cooked white beans

1 clove garlic, or more to taste

1 tsp dried Rosemary, or more to taste

Olive oil, EV

Salt & Pepper to taste.

In a food processor, place the garlic and pulse to begin chopping action. Add beans, pulse again to mostly blend together. Add the rosemary and salt & pepper, pulse again until well blended. While still pulsing, add a slow and steady stream of EVOO until the dip is the desired texture and flavor. Chill. Will keep well in the fridge for several days.

Serve with veggie crudettes, corn chips, pita chips or crackers.

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3 thoughts on “Mediterranean White Bean Dip

  1. Thanks for posting this Brandi! I’ve got some beans soaking and was going to see if I could find this recipe somewhere and here it is right at the top! Hooray! Can’t wait to have some tomorrow! I’m really craving chips and dip right now (the Hummus got me started!) and this is such a good and healthy dip!

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