Rosemary White Bean Dip

This white bean dip couldn’t be easier to whip up, and it’s made using pantry items that most of us probably have around the house. I shared this recipe earlier today on the Rev’d Snapchat, but I wanted everyone to be able to read through, print, and keep it for using anytime at home. If you’re looking for an appetizer recipe that you can make and bring to parties that will help you stay on track with healthy eating during the holidays, this one is quick, simple, and tastes delicious!

Rosemary White Bean Dip
Makes about 3 cups

1 large clove garlic
1 large sprig fresh rosemary, leaves stripped
½ tsp Kosher salt
¼ tsp fresh-ground black pepper
2 TB olive oil
½ lemon, juiced
2 cans cannellini beans, rinsed and drained

In a small food processor or blender, combine garlic, rosemary, salt, and pepper. Pulse to form a coarse paste. Add olive oil and lemon juice, and pulse again to combine. Add beans and puree to desired consistency. You can leave it chunkier, or have it be completely smooth. It’s delicious either way! Scoop out into a serving bowl, and season again with salt and pepper to taste if desired. Garnish with a bit more olive oil, some black pepper, and a tiny piece of rosemary. Serve with your choice of vegetables. I used cucumbers, carrots, and grilled artichoke hearts, which you can find at Whole Foods.

Make-ahead note: Keeps 3-5 days if refrigerated and stored in an airtight container. 

What’s your favorite appetizer to make that helps to maintain your healthy eating goals during the holidays?
Cheers! Alex