Lemon rosemary white bean dip
Creamy white beans mashed with lemon, garlic, rosemary and good olive oil, a no-blender dip you can make with a fork in 10 minutes.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $0.70 a serving
- 190 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 10 minutes, start to finish.
Ingredients
For 4 servings.
- 1 can cannellini beans, 15 oz can, drained and rinsed
- 1 clove garlic, finely grated
- 1 lemon, zested and juiced
- 1 tsp fresh rosemary, finely chopped
- 1 English cucumber, sliced into rounds, for dipping (optional)
From your pantry
- 3 tbsp olive oil, divided
- ½ tsp salt
- 1 pinch black pepper
- 1 pinch red pepper flakes (optional)
Each serving has about 190 calories, 7 g protein, 19 g carbs and 10 g fat, and costs about $0.70 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No fresh rosemary? Fresh thyme works.
- No English cucumbers? Cucumbers or mini cucumbers work.
Steps
Tap an underlined word for a quick explanation.
Tip the beans into a medium bowl and mash them with a fork until mostly smooth, with a few chunky bits left.
Dolly’s tip: If the beans are stiff and won’t break down, add a tablespoon of water.Add the garlic, lemon and juice, 2 tablespoons of the oil, the rosemary, salt and pepper.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
hard with the fork for a minute, until the dip turns creamy and pale.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Taste it and add more salt or lemon until it tastes bright, then spread it in a shallow bowl.
the last tablespoon of oil over the top and scatter on the pepper flakes.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Serve with the cucumber rounds, or keep it covered in the fridge for up to 4 days.
Dolly’s tip: It thickens in the fridge. Stir in a spoonful of water before you serve it.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
