Welcome to this rosemary white bean dip with crispy garlic! The only white bean dip recipe you NEED!
Extra-virgin olive oil, rosemary sprig, garlic cloves, lemons, can of cannellini beans, kosher salt, freshly ground black pepper, paprika powder.
In a medium-sized saucepan, heat 1/4 cup extra-virgin olive oil over medium-low heat until shimmering. Add in your rosemary sprig, 4 whole garlic cloves and 3 strips of lemon peel.
While your beans are sizzling, thinly slice your remaining 4 garlic cloves.
At around 5 minutes, use tongs to remove your lemon peel and rosemary, discard.
Transfer your bean mixture (with the garlic and oil!) to a food processor or blender, (save your saucepan for the crispy garlic) adding in the juice of 1/2 lemon, kosher salt and black pepper.
Toss in 1 ice cube, or a little splash of cold water, this will help get your dip super smooth. Pulse and blend until fully combined and has a creamy texture. Adjust with more lemon juice as needed. Set aside.
Do a light swipe off with a paper towel carefully in the saucepan if there is any bean residue. Bring your saucepan over medium heat. Add in your remaining 1 tablespoon of olive oil, and heat until shimmering.
Add in your sliced garlic, and season with a pinch of paprika and kosher salt. Fry in the hot oil until golden brown and crispy, stirring constantly so it crisps evenly, this should take 2 to 3 minutes.
Transfer your white bean dip to a bowl, spreading in a swoop formation to create a crevice for the crispy garlic. Then drizzle your crispy garlic paprika oil over the crevices of the bean dip.