Creamy Rosemary White Bean Dip with Crispy Garlic
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.
Servings: 4
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
Calories: 9kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 14mg | Calcium: 8mg | Iron: 0.2mg