Creamy Rosemary White Bean Dip with Crispy Garlic
on Oct 10, 2023, Updated May 07, 2026
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This Creamy Rosemary White Bean Dip with Crispy Garlic is the appetizer we keep coming back to. It’s garlicky, creamy, and crunchy from the crispy garlic fried in paprika oil.
This dip is so versatile; whether you want it as a spread for your sandwich, an easy prep-ahead dip for your chips, pita, or crusty bread, or even vegetables like cucumber or carrots, this dip has you covered.
If you’re looking for more bean recipes, be sure to check out our Brothy Beans and Greens and The Best Bean Dip Recipe.
Why You’ll Love This Recipe
- Double garlic flavor from being infused in the dip, and topped with crispy paprika oil
- Includes minimal ingredients, including pantry staples
- Easy to scale servings and prep ahead
- 10 minutes of prep and 10 minutes of cook, ready in 20 minutes!
- Can be used as a dip with crackers, a spread, or a bowl base, super versatile
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Cannellini Beans: These are our star, white beans! Rich and creamy in flavor, these create an amazing consistency for our dip. If you’re not into cannellini beans, you can always replace them with another white bean, like great northern beans or butter beans! Really, any white bean variety will do.
- Extra-Virgin Olive Oil: We’re using extra-virgin olive oil here to fry up our garlic cloves, lemon peel, fresh rosemary leaves, and beans, to make a delicious flavored oil that will be blended altogether with lemon juice.
- A little bit of olive oil is also being used to make a Crispy Garlic Paprika Oil. This just consists of bloomed paprika and garlic, toasted until nice and crunchy.
- Lemon: For some zing, we’re adding not only fresh lemon juice but lemon peel when we are infusing our oil to really lighten up this dip. The lemon juice also really balances out everything else here, too.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For a super creamy dip: Blend with an ice cube, or a little splash of cold water; this helps the dip create air and whip really nicely!
- Substitutions for cannellini beans: You can use Great Northern beans, butter beans, or navy beans.
- Prep: You can prepare this ahead of time and serve at room temperature or cold.
- Storing: Store in an airtight container in the refrigerator for up to 3 days. Store the crispy garlic with paprika oil in a separate container.
How to Make Rosemary White Bean Dip
Step 1: Prepare your bean base by infusing all the aromatics with the beans.
Step 2: Transfer your bean mixture to a food processor to blend completely.
Step 3: With the same pot as your bean mixture, fry your garlic to create your paprika oil crispy fried garlic.
Step 4: Transfer your white bean dip to a serving bowl, topping with your paprika oil, crispy garlic, and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this rosemary white bean dip? We have you covered!
Rosemary White Bean Dip FAQs
You can, but you will need to soak and cook them completley first.
This could be because you are not blending long enough. To else with a smooth bean dip, adjust with cold water or ice for that smooth consistency.
Hummus uses chickpeas and tahini. This dip is using white beans. The look and consistency is similar, but the base is completely different. The white beans are also a tad milder than chickpeas.
Yes, these are the same beans!
More Appetizer Recipes
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Creamy Rosemary White Bean Dip with Crispy Garlic
Equipment
Ingredients
- 1/4 cup extra-virgin olive oil plus 1 tablespoon
- 1 large rosemary sprig
- 8 small garlic cloves, divided
- 1 lemon, 3 strips of lemon peel, 1/2 juiced
- 15-15.5 ounce can of cannellini beans, drained and rinsed
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon paprika powder
Instructions
- 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. Stir to infuse your oil for 1 to 2 minutes. Then add in your cannellini beans, and allow everything to sizzle, about 3 to 4 minutes, stirring to combine every so often. Season with kosher salt and freshly ground black pepper.
- 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. I like to finish off with a big crank of black pepper over everything. Serve with crusty bread, pita, pita chips, crackers or veggies.
Video
Notes
- For a super creamy dip: Blend with an ice cube, or a little splash of cold water; this helps the dip create air and whip really nicely!
- Substitutions for cannellini beans: You can use Great Northern beans, butter beans, or navy beans.
- Prep: You can prepare this ahead of time and serve at room temperature or cold.
- Storing: Store in an airtight container in the refrigerator for up to 3 days. Store the crispy garlic with paprika oil in a separate container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks unbelievably good!!! Can it all be made ahead of time, and just top with the pre made garlic mixture before serving?
Yes! Exactly.
Really good.
Served with toasted and herbed baguette slices.
Yum! Thanks for your review, and so happy you enjoyed!