White Bean Dip

If you’ve been following this blog for a while, you know that I love appetizer ideas that can be ‘ready in a jiffy ‘ – Ideas that feature pantry ingredients and take very little preparation.  White bean dip is one of those recipes – just keep a can of white beans in the pantry and voila – in less than 10 minutes you’ve got a party!  I’ve had a white bean dip recipe in my ‘to do on the blog’ list for some time now.  However, recently I ran across a recipe from Mark Bittman (NY Times), who learned from Lidia Bastianich, that the addition of lemon zest takes this dip to new heights.  So I tried adding lemon zest and what a difference it makes!  So — here’s my NEW recipe for white bean dip.  I serve it with crostini, pita or flatbread.

white bean dip












White Bean Dip (makes 1 ½ cups)


  • 1 can cannelini beans, drained, but still moist
  • 1 garlic clove
  • Zest of 1 large lemon
  • 1 Tblsp lemon juice
  • 1 tsp dried rosemary
  • ¼ cup olive oil
  • Salt and pepper


  1. Place all the ingredients, except the olive oil, salt and pepper in a food processor.
  2. Pulse until mixture is coarsely chopped.
  3. With the processor running, add the olive oil in a steady stream.
  4. Continue to process until puree is smooth.
  5. Taste puree and fix seasonings, adding a little more olive oil if too dry.
  6. Refrigerate, up to 3 days, until needed. Let dip come to room temperature before serving.

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