Rosemary Garlic White Bean Spread

Rosemary Garlic White Bean Spread

Rosemary garlic white bean spread has it all. This recipe is simple, healthy, and full of flavor. You can eat this white bean dip as is with crackers or cut vegetables. You can also spread this over avocado toast or add it to sandwiches for extra protein. The cool fresh rosemary pairs well with the spicy garlic and creamy cannellini beans. Finish off the spread with a drizzle of earthy olive oil and freshly ground black pepper.

Rosemary Garlic White Bean Spread

I love making this spread when I don’t feel like cooking. Rosemary garlic white bean spread works well for meal prep and will stay fresh in the refrigerator all week. It is a great way to incorporate more plant-based protein and fiber into any meal.

You can easily change up this dip by incorporating roasted garlic instead of a raw garlic clove. See the note below for instructions.

Rosemary Garlic White Bean Spread

Rosemary garlic white bean dip is a simple recipe where you throw all of the ingredients into a food processor and it comes together in minutes.
Servings 4 people
Prep Time 10 minutes
Total Time 10 minutes


  • Food processor


  • 15 oz can white beans
  • ¼ cup olive oil
  • 1 Tbsp lemon juice
  • 1 garlic clove
  • 1 Tbsp fresh rosemary leaves
  • ¾ tsp kosher salt
  • pinch cayenne pepper
  • ground black pepper to taste


  • Add all the ingredients into a food processor and process until smooth
    Rosemary Garlic White Bean Spread
  • If you want to thin the mixture add warm water 1 Tbsp at a time using the food processor until desired texture is achieved
    Rosemary Garlic White Bean Spread


You could amp up the garlic flavor in this recipe by substituting the clove of garlic for a heat of roasted garlic.
To roast the garlic:
  1. Heat the oven to 400°F.
  2. Peel off most of the garlic’s outermost skin but leave the whole head intact.
  3. Trim about ¼ inch off the top of the garlic to expose the cloves.
  4. Place the garlic on a large piece of aluminum foil, and drizzle 1 tsp of olive oil over the exposed cloves and close the foil into a pouch.
  5. Bake for 40 – 50 minutes, until you can pierce the center of the head with a knife.
  6. Let cool slightly before squeezing the cloves into the food processor.
Course: Appetizer, Condiment
Cuisine: American, Italian
Keyword: appetizer, condiment, Easy Recipe, Quick & Easy, vegan, vegan recipes

Did you make this recipe?

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