Rosemary and Garlic White Bean Dip

Rosemary and Garlic White Bean Dip Photo: Andrew McCaul


  • 2 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 tablespoons fresh rosemary leaves
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • Additional olive oil (optional)
  • Pita chips


Heat olive oil in a small skillet over medium heat; add garlic and fresh rosemary leaves. Cook until toasted (1-2 minutes). Transfer toasted garlic and beans to a food processor with fresh lemon juice and water. Purée until smooth; drizzle with additional oil before serving, if desired. Eat with 1 ounce pita chips. Refrigerate remaining dip in airtight container up to 3 days.

  • Yield: Makes 12 servings (serving size: 3 1/3 tablespoons dip and 1 ounce pita chips)

Nutritional Information

Calories per serving: 225
Fat per serving: 7g
Saturated fat per serving: 0.4g
Monounsaturated fat per serving: 1.7g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 7g
Carbohydrate per serving: 33g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 437mg
Calcium per serving: 0.0mg

Good to Know

This creamy Tuscan dip-and-chip combination packs 2 grams of Resistant Starch into just 225 calories. Try the dip with chopped vegetables too!

CarbLovers Diet Cookbook