Rosemary and Garlic White Bean Dip Recipe

Rosemary and Garlic White Bean Dip Recipe
Staff Writer



This creamy Tuscan dip and chip combo packs 2 grams of resistant starch into just 225 calories. Try the dip with chopped veggies, too!

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  • olive oil, plus more for serving
  • cloves garlic, sliced
  • fresh rosemary leaves, plus more for garnish
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • lemon juice
  • water
  • 10  pita chips, for serving


Heat the oil in a small skillet over medium heat and add the garlic and rosemary. Cook until toasted, 1-2 minutes.

Transfer the toasted garlic and beans to a food processor with the lemon juice and water. Purée until smooth. Drizzle with additional oil before serving, if desired, and garnish with rosemary. Serve with pita chips.

Rosemary Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Rosemary Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.