White Bean Spread With Crudite

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  • Yield: 6 servings
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2 (15-ounce) cans cannellini beans or another white bean, drained and rinsed

5 cloves garlic, peeled and smashed

1 tablespoon finely chopped fresh rosemary

1 cup olive oil

Salt and pepper to taste

Assorted cut up veggies for dipping, try baby carrots, celery, radishes, bell peppers, red onion, scallions and cucumbers


  1. In a saucepan, combine the olive oil, garlic and rosemary. Steep the flavors over medium heat until the garlic begins to darken. About 8 minutes. Remove from heat and let cool for 5 minutes.
  2. In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth. Taste for seasoning and adjust. Transfer to a serving bowl and serve with crudite.