White Bean Dip with Rosemary and Cranberries

Naturally gluten and dairy free, this White Bean Dip with Rosemary and Cranberries is a fun, seasonal twist on traditional hummus. Bonus points because it’s healthy too!

Move over hummus, there’s a new dip in town. White Bean Dip with Rosemary and Cranberries is unexpectedly addictive. The earthy rosemary and sweet cranberries are seasonal and festive and thanks to the garlic infused olive oil, the dip is creamy beyond belief. Pretzel thins and celery sticks are my favorite way to scoop but any vehicle to get this dip to your mouth will work just fine. I haven’t tried it yet but I’m pretty sure this would be incredible in a turkey or veggie wrap too.

This dip was my contribution to our cookie exchange earlier this week. Maybe even better than all the cookies we take home are the appetizers and homemade soup we eat before. This group of ladies I get together with know their food. We feasted on multiple cheese trays loaded with local cheeses, tasty crackers and marinated olives, smoked salmon, hot rueben dip and a homemade cranberry salsa over cream cheese that was out of this world. And my sweet friend Heather made her now infamous speciality cocktail made with prosecco, pear nectar and cranberries- hello hangover in a glass– it’s sooooo tasty and will sneak up on you if you’re not careful!

Have a great weekend everyone and as always, thanks for reading! xo, Kelley

White Bean Dip with Rosemary and Cranberries

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• Yield: 10 servings as an appetizer 1x

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Description

A naturally gluten and dairy free dip using white beans, rosemary and dried cranberries.

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Ingredients

• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 2 cloves garlic, minced
• 2– 14oz cans cannellini beans, drained
• 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup dried cranberries, chopped

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Instructions

1. Heat olive oil in a sauté pan over low heat. Add garlic and rosemary and gently cook for 10 minutes, taking care not to burn the garlic.
2. Meanwhile, put the drained cannellini beans in the base of a food processor. Add the olive oil, garlic and rosemary, and lemon juice. Puree until the dip is smooth. You made need to add 1-2 tablespoons of water if it’s too thick. Taste and season with salt and pepper. Add the cranberries and pulse to combine.
3. Just before serving, drizzle dip with olive oil. Serve with crackers, pretzels and cut up vegetables.

Notes

This dip can be made a day ahead. Cover and keep refrigerated until ready to serve.