Baked White Bean and Rosemary Spread
Creamy, aromatic, and irresistibly comforting, this Baked White Bean and Rosemary Spread is the perfect appetizer for any occasion. Combining the earthy richness of white beans with the warm, woody notes of fresh rosemary, this recipe delivers a flavor-packed dip that's both easy to make and crowd-pleasing. The dish starts with an oven-baked blend of garlic, beans, and herbs, resulting in a beautifully roasted base that's blended to smooth perfection with a splash of lemon juice for added brightness. Ready in just 35 minutes, this spread pairs wonderfully with crusty bread or crackers, making it ideal for entertaining, snacking, or as a wholesome alternative to traditional dips. Keywords: white bean dip, rosemary spread, baked appetizers, creamy bean spread, healthy party dips.
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Recipe Information
Ingredients
- 2 cups canned white beans (e.g., cannellini or great northern beans)
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon fresh rosemary
- 2 tablespoons fresh lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons water (if needed)
- 1 bag/loaf crusty bread or crackers (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the canned white beans, then pat dry with a paper towel.
In a small oven-safe skillet or baking dish, combine the white beans with 2 tablespoons of olive oil, minced garlic, and chopped fresh rosemary. Stir to coat evenly.
Season the mixture with salt and ground black pepper. Mix well.
Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the beans are lightly browned and fragrant.
Remove the skillet or dish from the oven and let it cool slightly for 5-10 minutes.
Transfer the baked beans mixture to a food processor or blender. Add the remaining 1 tablespoon of olive oil, fresh lemon juice, and up to 2 tablespoons of water (if needed) to achieve your desired consistency.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
Taste the spread and adjust seasoning with additional salt or lemon juice, if desired.
Scoop the spread into a serving bowl and garnish with a drizzle of olive oil or a sprinkle of chopped rosemary, if desired.
Serve warm or at room temperature with crusty bread or crackers.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 12.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
