Rosemary White Bean Dip

Toasting the bread in the oven before spreading the bean puree gives this dish a crunchy texture.

Serves: 6Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 6


  • 1 can (15 oz.) cannelloni beans, drained and rinsed
  • 2 Tbsp. crushed dried rosemary leaves
  • ½ tsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 French baguette, thinly sliced


  • Combine beans, rosemary, lemon juice, salt, and pepper in a food processor. Pulse several times until the mixture is almost smooth with only a few chunks remaining.
  • Serve dip with sliced baguette.