2 ratings

Rosemary and Garlic White Bean Dip Recipe



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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  • 2 olive oil, plus more for serving
  • 4 cloves garlic, sliced
  • 2 fresh rosemary leaves, plus more for garnish
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • 2 lemon juice
  • 2 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.