Rosemary Lemon White Bean Dip/Spread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 92.2
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 180.2 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Rosemary Lemon White Bean Dip/Spread calories by ingredient
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Submitted by: NPWEST


Based on a recipe from Mark Bittman at the New York Times Based on a recipe from Mark Bittman at the New York Times
Number of Servings: 8


    Rosemary-Lemon White Bean Dip
    Yield 2 cups

    Time 10 minutes using precooked or canned beans

    Mark Bittman

    2 cups cooked white beans, like cannelini, drained but moist
    1 to 3 cloves garlic, peeled
    Salt and freshly ground black pepper to taste
    1/4 cup plus 1 tablespoon extra virgin olive oil
    2 teaspoons minced fresh rosemary
    Grated rind of 2 lemons


1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.

2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.

Number of Servings: 8

Recipe submitted by SparkPeople user NPWEST.


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