Roasted Garlic and Rosemary White Bean Dip
This roasted garlic and rosemary white bean dip is creamy, savory, and built for easy entertaining. Cannellini beans give the dip a smooth, mild base, while roasted garlic adds sweetness and depth without harsh bite. Lemon juice keeps it bright, olive oil makes it rich, and a small pinch of cayenne gives the finish a little warmth. Rosemary Infused Sea Salt is the ingredient that pulls the dip together, adding clean salinity and herbaceous aroma in one step. Serve it with crackers, toasted bread, pita chips, sliced cucumbers, radishes, carrots, or as a spread for sandwiches and wraps.
INGREDIENTS
-1 head of roasted garlic
-Olive oil
-2 cans cannellini beans
-3 tablespoons lemon juice
-1/4 teaspoon black pepper
-1 pinch cayenne pepper
-1 tablespoon hot water
-Rosemary Infused Sea Salt
Why Rosemary Infused Sea Salt Works in This Recipe
Rosemary Infused Sea Salt works beautifully in white bean dip because rosemary naturally pairs with garlic, olive oil, lemon, and creamy beans. The salt seasons the dip while adding an herbal aroma that makes the simple ingredients taste more complete. Add it while blending, then taste again before serving so the rosemary and salt are balanced without overpowering the roasted garlic.
INSTRUCTIONS
1. Roast the garlic. Heat oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about ¼ inch off the top of the garlic to expose the cloves. Place the garlic on a piece of aluminum foil, then drizzle 1 teaspoon of olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until cloves are soft. Let cool slightly.
2. Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans (water removed), 4 tablespoons olive oil, lemon juice, black pepper, cayenne, hot water and Rosemary Infused Sea Salt. Purée until smooth, then add Rosemary Infused Sea Salt and pepper to taste. Transfer to a serving dish and finish with salt if desired.
FAQ:
Q: Can I make this white bean dip ahead?
A: Yes. Make it up to 2 days ahead and refrigerate it covered. Stir before serving and add a small splash of water or olive oil if needed.
Q: What should I serve with white bean dip?
A: Serve it with crackers, toasted bread, pita chips, cucumber slices, carrots, radishes, or roasted vegetables.