White Bean Dip- cook for your life- anti-cancer recipes
White Bean Dip
Servings: 4
Prep time: 15

For something so simple and easy to make, this White Bean Dip is pretty delicious. It’s a great source of protein too. If you’re trying to eat a more plant-based diet, pass on the ham or cheese and use this dip to make a perfectly yummy filling for sandwiches. Throw on some of your favorite veggies or salad greens and you’re all set. Aside from tasting really good, when eaten in combo with bread, pita chips, or even rice cakes, this dip will serve you up complete protein. Enjoy!


  1. In a food processor combine the drained beans, garlic, rosemary, olive oil, lemon juice, and salt. Process until smooth. Taste for seasonings. Serve as a spread in sandwiches like our White Bean & Roasted Beet Sandwich or with vegetables and Baked Whole Wheat Pita Chips


  • 1 (14 ounce) can cannellini or other white bean, rinsed and drained
  • ½ to 1 clove garlic
  • 1 teaspoon fresh rosemary needles
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste

Nutritional Information


147 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


22 g


1 g


5 g


7 g


259 mg

*per serving

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Ann's Tips and Tricks

Try making this with homemade beans for extra deliciousness. You’ll need a scant 2 cups. But don’t discard the broth when you drain the beans. Bag and freeze it to use in soups.




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