White Bean Dip
Cannellini beans, garlic, rosemary, and nutty parmesan cheese blended to a smooth and creamy white bean dip, that is as delicious as it is healthy. Slow roasted garlic and rosemary infused oil in this recipe is what sets this dip apart. It is perfect to be served on your next crudite platter or slathered on your favorite bread. I bet this is one dip that you will keep dipping into over and over again!
Whitebean Dip – Not your regular dip
Though hummus might be the first dip of choice for many, this white bean dip is an equally tasty and healthy alternative. You might spend a little time slow roasting the garlic, but then rest of the process is super quick. As the garlic roasts slowly in olive oil, it loses its pungent, harsh flavor and instead develops a sweet, mellow, rich taste. The rosemary sprigs add a herby and earthy flavor to the oil. Blending this rich, fragrant oil with rinsed cannellini beans and parmesan cheese creates a smooth and silky white bean dip.
You can prepare the oil in advance to save time when whizzing up your dip. Not only is this dip is perfect to serve with crackers, veggie sticks, I also slather it on toasted bread and as a spread for wraps.
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Ingredients
- Cannellini Beans – I used canned cannellini beans. You can also cook soaked beans until they are tender to the touch.
- Garlic – An aromatic that loses its pungency and develops a rich, mellow flavor when roasted. Slow roasted garlic lends an amazing flavor to this dish.
- Rosemary – Adds an earthy, woodsy taste.
- Olive oil – An integral part of any dip, the olive oil absorbs the rich flavors of the garlic and rosemary and adds a depth of flavor to the dish.
- Parmesan cheese – It adds a slightly nutty and umami flavor.
- Salt and pepper
Preparing the white bean dip
Roast the garlic
- Slowly roasting the garlic in olive oil gives this dip its unique flavor. Place the olive oil in a small saucepan on the lowest possible heat, add the garlic pods and rosemary.
- Do not rush this process as you might end up burning the garlic which will result in an unpleasant, bitter taste. You want to avoid this at any cost.
- As you slow roast, you should see some gentle bubbles on the sides of the garlic pods. If you feel that the oil is too hot, take the saucepan off the heat for a little bit and place it back again.
- Soon, the garlic pods will turn a beautiful golden brown and release a warm aroma. This is when the roasted garlic and rosemary oil is ready for the blender. Just wait for it to cool down a bit.
Blend the ingredients
- Add only 1/4 of the infused oil and half the garlic cloves to the blender with all the other ingredients.
- Add/ subtract garlic to suit your taste buds.
- For extra rosemary flavor, add 1/4 to 1/2 tsp of finely chopped rosemary to the blender.
- Whizz until your silky smooth dip is ready. You can optionally add a couple of tablespoons of water to achieve desired consistency.
Plate the white bean dip
- Shift the dip into a serving bowl or plate. Drizzle the remaining olive oil and garlic cloves on top. Garnish with finely chopped parsley and serve…. or savor !
Serving Suggestions
This is a totally redundant section for the white bean dip! This versatile dip can be eaten with anything that you like. Coating some crackers or chips, slathered over crusty breads, spread in a pita bread, enhancing your crudite’ platter or being licked right off your fingers. This dip is the perfect accompaniment for everything!
Storing Suggestions
If I have to make a large quantity for a barbecue or a party, then I make the slow roasted garlic and rosemary oil in advance and store it in the refrigerator(it actually stays well in room temperature for a couple of days too). Then it is a matter of minutes to whizz the dip together just before serving.
Leftover dip can be stored in an airtight container or jar for 3 – 5 days.
More Party Dips To Try
White bean dip
Ingredients
- 2 cans Cannellini beans drained.
- ½ cup Extra virgin olive oil
- 7-8 cloves Garlic cloves
- â…“ cup Parmesan freshly grated
- 4-5 sprigs Rosemary sprig
- salt and pepper
Instructions
- Garlic Rosemary Infused Olive Oil- You can either make this on stovetop or in an oven. To make it on stovetop, add Olive oil, rosemary sprigs, and garlic to a small saucepan. Place it on the lowest possible heat and simmer until the garlic is evenly roasted and looks golden in colour. (ref not 1)
- To make in the oven – Preheat the oven to 325F. Add everything to an oven safe bowl (with lid). Bake covered for 20-25 minutes until the garlic is roasted and looks golden.
- Drain liquid and rinse the canned beans. Then drain again. Make sure there is not much water.
- Make white bean dip – Add white bean, parmesan cheese, 1/4th infused olive oil ( reserve remaining oil to garnish), 3-4 roasted garlic cloves, salt, and pepper to a food processor. Blend until smooth. If required, add a couple of tablespoons of water to get the desired consistency. ( I didn't add any).
- Shift the dip to a serving bowl. Drizzle reserved olive oil along with remaining cloves of roasted garlic. Garlish with fresh parsley and serve.
Notes
- While simmering the oil on stovetop, make sure the oil is not too hot, you should see gentle bubbles around garlic. If the oil is too hot, take the pan off heat briefly and put it back.Â
- Making the infused oil in oven is pretty hands of, but keep an eye towards the end to prevent garlic from burning.Â
- The rosemary flavor in the infused oil was just enough to flavor the dip. However, for a stronger rosemary flavor add about 1/4 -1/2 teaspoon finely chopped rosemary to the blender.
- The amount of roasted garlic to be added to the dip depended on how garlicky you want the dip to be. Leftover roasted garlic can be sued in so many ways. You can make the infused oil a few days ahead as well.Â
- Add a tablespoon of lemon juice as a variation.Â
