5 from 3 votes
This simple recipe for white bean dip is filled with flavor. Begin with Cannellini beans, add roasted garlic, rosemary, olive oil, and brighten with lemon juice and zest. Puree to a smooth and creamy texture that pairs well with crackers and veggies.
Roasted Garlic and Cannellini Bean Dip Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

If you love hummus, you are going to enjoy this Italian version. This roasted garlic and cannellini bean dip is delicious with crackers, crostini, and as a vegetable dip.

Course: Appetizer
Cuisine: Italian
Servings: 6 servings
Calories: 317 kcal
Author: Grow a Good Life
Ingredients
  • 15-16 ounce can cannellini beans drained and rinsed
  • 1 head roasted garlic (or 3-4 cloves raw garlic, grated)
  • 1 medium lemon zested and juiced (about 2 tablespoons juice)
  • 1/4 cup extra virgin olive oil plus extra for drizzling
  • 1 tablespoon fresh rosemary chopped fine, plus extra for garnish
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon pepper
Instructions
  1. Roast your garlic by trimming the top of the bulb, drizzle it with olive oil, and roast in a 400˚F oven for 30 minutes. Squeeze out roasted garlic cloves.

    No time to roast your garlic? Substitute 3-4 cloves of grated garlic. Raw garlic is stronger flavored than roasted garlic, so only use 3-4 cloves to start. You can add more after tasting if you want more garlic flavor.

  2. Add all the ingredients to a food processor or blender. Puree until smooth. If the dip is too thick, add water or olive oil a teaspoon at a time and puree until it reaches the consistency you desire.

  3. Transfer the white bean dip to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with reserved rosemary, and serve with vegetables, crackers, or crostini. This dip is also delicious as a sandwich spread. Makes about 1 1/2 cups.