Rosemary White Bean Dip


  • 1 can white cannellini beans, drained

  • 1⁄4 cup olive oil


    1 clove fresh garlic
  • 1⁄2 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp fresh rosemary, divided
  • Real Coconut Tortilla Chips, for serving


        1. Combine beans, olive oil, garlic, lemon, and 1 tbsp of rosemary in a food processor and blend until smooth. Pour into a dish and top with remaining rosemary and a drizzle of olive oil, if desired.

        2. Serve with fresh cut veggies and Real Coconut Tortilla Chips!


            Recipe created by Moriah Sawtelle of

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