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lemon white bean dip with rosemary

Lemony White Bean Dip

Lydia Menzies


  • 1 15 ½ oz. can Great Northern White Beans (or Cannellini Beans), drained and rinsed
  • 1-2 tsp Grated lemon (also known as lemon zest)
  • 2 tbsp Lemon Juice
  • 2 small to medium cloves of garlic
  • ¼ cup Extra Virgin Olive Oil
  • 1 tbsp Extra Virgin Olive Oil (for topping the dip when finished)
  • 2 tsp Finely Chopped Fresh Rosemary
  • ¼ tsp (add more or less according to your taste preference)
  • Pepper to taste


  • Place the rinsed and drained beans, lemon juice, and peeled garlic cloves in a food processor and pulse until the beans are coarsely chopped.
  • Add 1/2 cup extra virgin olive oil and pulse in food processor until well combined.
  • Transfer bean mixture into a small/medium serving dish (this recipe yields about 2 cups).
  • Mix in lemon zest and minced rosemary. Add salt and pepper to taste.
  • Drizzle remaining 1 Tablespoon of olive oil over top. Garnish with rosemary and/or a lemon slice.
  • Serve right away or store in refrigerator (covered) for 2-3 days. Serve with bagel chips, pita chips, crackers, sliced baguette, veggies.