White Bean and Rosemary Dip

Name: White Bean and Rosemary Dip
Prep time: 15 min
Total time: 15 min
Ingredients: ¾ to 1 cup vegetable stock; 2 garlic cloves (minced (optional)); 1 tablespoon minced fresh rosemary; Two 15-ounce cans cannellini (or other white beans, drained and rinsed); 2 teaspoons freshly squeezed lemon juice with zest; Pinch of salt and pepper (or more to taste)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Author : Veg Kitchen

vegan dip recipe white bean dip

Ingredients

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¾ to 1 cup vegetable stock2 garlic cloves (minced (optional))1 tablespoon minced fresh rosemaryTwo 15-ounce cans cannellini (or other white beans, drained and rinsed)2 teaspoons freshly squeezed lemon juice with zestPinch of salt and pepper (or more to taste)

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Instructions

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Step 1

In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat.

Step 2

Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.

Step 3

With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.

Step 4

Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.

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