Rosemary White Bean Dip with Crispy Garlic

5 from 3 votes

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Rosemary White Bean Dip with Crispy Garlic

Rosemary White Bean Dip with Crispy Garlic

Welcome to this rosemary white bean dip with crispy garlic! The only white bean dip recipe you NEED! It’s garlicky, creamy, and crunchy from the crispy garlic fried in paprika oil. This is one of my favorite snack and appetizers, the taste and flavor is truly unmatched.

This dip is so versatile; whether you want it as a spread for your sandwich, a dip for your chips, pita, or crusty bread, or even vegetables like cucumber or carrots, this dip has you covered.

Looking for more bean recipes? Check out our favorites below.

Rosemary White Bean Dip with Crispy Garlic

What ingredients do you need for this rosemary white bean dip with crispy garlic?

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, make a delicious flavored oil that will be blended all together with lemon juice.

A little bit of olive oil is also being used to make a Crispy Garlic Paprika Oil. Which 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.

Rosemary White Bean Dip with Crispy Garlic

Instructions to make this white bean dip recipe

Make your infused oil and beans

  • 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, and discard.

Blend your beans!

  • 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.

Make your Crispy Garlic Paprika Oil

  • 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. 

Plate and serve

  • 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.
Rosemary White Bean Dip with Crispy Garlic

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Rosemary White Bean Dip with Crispy Garlic
5 from 3 votes

Rosemary White Bean Dip with Crispy Garlic

Welcome to this rosemary white bean dip with crispy garlic! The only white bean dip recipe you NEED! It's garlicky, creamy, and crunchy from the crispy garlic fried in paprika oil. This is one of my favorite snack and appetizers, the taste and flavor is truly unmatched.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4

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.
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2 Comments

  1. 5 stars
    This looks unbelievably good!!! Can it all be made ahead of time, and just top with the pre made garlic mixture before serving?