Garlic and Rosemary White Bean Dip

Garlic and Rosemary White Bean Dip | A Couple Cooks

Garlic and Rosemary White Bean Dip | A Couple Cooks

Garlic and Rosemary White Bean Dip | A Couple Cooks

We love creating healthy recipes for easy entertaining, especially around the holidays. Our philosophy is that recipes with healthy, whole foods can be just as delicious (or more so) than their counterparts, so why not serve something healthy and avoid that bloated, heavy feeling afterwards?

This newest recipe is for Hurst Beans, the local Indianapolis bean packager and distributor who shot this video in our kitchen. It was so fun to see the production of the video, especially the “fake” family coming down to our kitchen in their PJ’s, or riding bikes into our driveway (our neighbors were pretty freaked out). It’s running on Food Network or CMT – let us know if you catch it in action!

This recipe is very simple to prepare, if you: 1. Have a food processor 2. Make the beans in advance in a dutch oven. It’s a breeze to just wizz everything up and set it out as a dip for a party. Or, we brought ours to work as a dip for carrots and celery throughout the week (just bring some gum to freshen that garlic breath).

This appetizer is great for guests of all kinds, and accommodates special diets like gluten-free, dairy-free, vegan, an vegetarian. Let the holiday entertaining season begin!

Also — check out our new gift shop for our recommendations on food processors and dutch ovens!

Note: As mentioned below, if you substitute canned beans in this recipe, you’ll have to make your own adjustments to the olive oil and salt quantities, since the salt content and texture of canned beans is quite different than freshly cooked beans. We recommend using freshly cooked beans if at all possible!

This post is sponsored by Hurst Beans. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks! 


Garlic and Rosemary White Bean Dip

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 8 to 10


Note: When using Hurst HamBeens, do not use the flavor packet; if desired, save for future use. Important: If using canned beans in this recipe, use the lower quantity of oil and salt; cooked beans will need larger quantities of oil and salt.


  • 3 cups cooked or canned white beans, such as Hurst Great Northern Beans cooked using this method
  • 2 small cloves garlic
  • 2 tablespoons lightly packed fresh rosemary leaves (and tender stems)
  • 1/4 to ½ cup olive oil
  • 1/4 to ½ teaspoon kosher salt
  • 2 teaspoons white wine vinegar
  • To serve: carrots, celery, veggies, crackers, pita, bread, and so forth


  1. Cook the beans (in advance for easy prep) or if using canned beans, drain and rinse the beans.
  2. Peel the garlic cloves. Remove any tough stems from the rosemary leaves; measure out 2 tablespoons. In the bowl of a food processor, add garlic and rosemary and process until finely chopped.
  3. To the bowl of the processor, add beans, 1/4 cup olive oil, 1/4 teaspoon kosher salt, and 2 teaspoons white wine vinegar. Process until smooth. Taste, and continue to add olive oil and salt until the desired consistency and flavor are reached.


About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Sam @ PancakeWarriors
    December 4, 2014 at 12:02 am

    Oh this sounds so wonderful! I love rosemary and garlic! Any healthy dip is a winner in my book, thanks for sharing!

  • Reply
    Lissa @ The Flourishing Baker
    December 4, 2014 at 8:09 am

    This sounds so good! I think I might have to give this a try and bring it to some of the holiday functions this year!

  • Reply
    December 4, 2014 at 11:24 am

    Great idea! I’ve always liked healthy low calorie dips with carrots and peppers and I haven’t seen this one anywhere yet. *thumbs up*
    Can’t wait to try it !

  • Reply
    Amy @ Parsley In My Teeth
    December 4, 2014 at 11:43 am

    I love finding new, easy appetizers to make for parties. This looks delicious!

  • Reply
    Jennifer @ Show Me the Yummy
    December 4, 2014 at 2:52 pm

    I’ve never made my own beans before, but I’d heard that the texture is outta this world when you do! Going to give it a try :)

  • Reply
    December 4, 2014 at 6:21 pm

    I make something like this all the time, only with lemon juice. I like the vinegar option since it’s shelf-stable and usually in the pantry. Always a crowd pleaser!

  • Reply
    Katie @ Whole Nourishment
    December 5, 2014 at 5:22 am

    Bean dip is always a great addition to holiday spread. I love white bean dip especially but rarely make it. Thanks for a great recipe and reminder of how delicious and simple holiday entertaining can be!

  • Reply
    December 5, 2014 at 7:02 am

    What a dreamy sounding dip. Garlic and rosemary is such a lovely combination of flavours and this would be such a great holiday appetizer.

  • Reply
    kristie {birch and wild}
    December 5, 2014 at 11:07 am

    I always forget how much I like white bean dip. I often rely on hummus, but this looks really lovely, and the best part is my husband can have it (he can’t eat chickpeas)!

  • Reply
    Becca @ Amuse Your Bouche
    December 6, 2014 at 2:34 pm

    Ooh, gorgeous recipe. I think some pitta chips would be perfect with this!

  • Reply
    December 6, 2014 at 3:22 pm

    This looks yummy and healthy.
    I also watched the video. Very cool kitchen you’ve got indeed.

  • Reply
    Jamie | Jamie's Recipes
    December 8, 2014 at 9:20 am

    What a perfect dip for entertaining.

  • Reply
    January 13, 2015 at 8:52 am

    This looks so good! Love it, one of my favorite dips!

  • Reply
    Melissa Brooker
    January 1, 2016 at 1:01 pm

    I just made this dip last night ! It was delicious! I made it using canned beans, so I used 2 cans of rinsed and drained beans I also added less salt to compensate for the canned beans. I also wound up using about 6 tbsp of olive oil. I will make this again for sure! It was perfect with both veggies and crackers!

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