Rosemary oil adds rich flavor and color to this earthy appetizer dip. If you are short on time, top instead with kosher salt and olive oil.
Yield: Makes 2 cups (serving size: 1 tablespoon)
Total: 20 Minutes
- 1/4 cup olive oil, divided
- 2 cloves garlic, peeled and minced
- 2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 3 sprigs fresh rosemary, rinsed
- In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
- Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
- Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn’t burn. Remove from heat and let cool 10 minutes.
- Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.
- Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus and baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette.
- Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.