Tuscan White Bean Dip with Rosemary and Garlic Oil

Steps

1. Step 1

   Put the drained beans, 1/3 cup olive oil, lemon juice, lemon zest, Parmesan, the whole garlic clove, salt and pepper in a food processor. Blend for 1 to 2 minutes, scraping down the sides once, until completely smooth.

   3 min

   • 2 cans cannellini beans (15 oz each)
   • 1/3 cup extra-virgin olive oil
   • 2 tbsp lemon juice
   • 1/2 tsp lemon zest
   • 1/3 cup Parmesan
   • 1 clove garlic
   • 1/2 tsp salt
   • 1/4 tsp black pepper
2. Step 2

   With the machine running, add water 1 tablespoon at a time until the dip is soft and spoonable, like thick hummus. Taste and add more salt, pepper or lemon juice if it needs it. Spread into a shallow bowl or plate, making a swirl in the middle with the back of a spoon.

   3 min

   • 2–4 tbsp water
3. Step 3

   Put the 1/3 cup olive oil, sliced garlic, rosemary sprigs and red pepper flakes in a small skillet or saucepan. Set over medium-low heat and cook gently, swirling now and then, for 4 to 6 minutes, until the garlic is pale golden and the oil smells strongly of rosemary. Don't let the garlic brown past golden or it will taste bitter. Take it off the heat.

   6 min

   • 1/3 cup extra-virgin olive oil
   • 3 cloves garlic
   • 2 sprigs rosemary
   • 1 pinch red pepper flakes
4. Step 4

   Heat a grill pan or large skillet over medium-high heat, or turn on the broiler. Brush the bread slices on both sides with olive oil and grill 2 to 3 minutes per side, until marked and crisp at the edges but still a little chewy inside.

   8 min

   • 1 rustic loaf such as ciabatta or sourdough
   • 2 tbsp extra-virgin olive oil
5. Step 5

   Pour the warm oil, garlic slices and all, over the bean dip. Pull the rosemary leaves off one sprig and scatter them over, or lay the whole sprigs on top. Finish with flaky salt and serve right away with the grilled bread.

   2 min

   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026