Rosemary White Bean Dip

Roasting garlic is a wonderful way to add a more mild creamy garlic flavor to your dishes which is especially useful in raw dishes where the garlic will not be cooked. Rosemary pairs beautifully with roasted garlic and white beans in this addictive dip. Serve with vegetables and/or our gluten and grain-free Chia Crackers.

Serves 8-10


  • 2 (16-oz) cans organic white cannellini beans

  • juice of 2 lemons

  • 4 cloves of roasted garlic (roast a whole head of garlic beforehand per recipe below)

  • 2 tbsp fresh rosemary, stems removed (keep a little aside for garnish)

  • 2 tbsp extra virgin olive oil

  • water as needed for desired texture (2 tbsp - 1/4 cup)

  • salt and pepper to taste


  1. Preheat oven to 375 degrees

  2. Cut off the short end of a whole head of garlic so you can squeeze the cloves out easily after it's roasted

  3. Wrap the whole head of garlic in tin foil and roast on a cookie sheet for 45 minutes - 1 hour (until the cloves soften enough to spread like butter)

  4. Rinse and drain the canned beans

  5. Combine beans, oil, rosemary, lemon juice and garlic in a food processor

  6. Purée until smooth yet still with some texture. Add water if too thick

  7. Season with salt and pepper to taste

  8. Top with a little chopped rosemary

  9. Serve with sliced cucumber, zucchini and radish wheels

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