Baked White Bean and Rosemary Dip

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • 3 (16 oz.) cannellini beans, rinsed and drained
  • 3 tbsp. olive oil
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. water
  • 1 tsp kosher salt
  • 3/4 tsp garlic powder
  • 1/4 tsp crushed red pepper
  • 1 1/2 tsp finely chopped fresh rosemary
  • 1/2 cup chopped roasted red peppers
  • Assorted crackers, to serve
  • Garnish: black pepper, chopped fresh rosemary

Directions

  1. Preheat oven to 350. Spray a 1-quart baking dish with cooking spray.

  2. In the work bowl of a food processor, place beans, oil, lemon juice, 2 tbsp. water, salt, garlic powder, and red pepper; pulse until very smooth. Stir in rosemary. Spoon into prepared dish. Cover with foil.

  3. Bake until heated through, about 40 minutes. Uncover; sprinkle with roasted peppers. Serve warm with crackers. Garnish with black pepper and rosemary.

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