Cannellini Cream with Lemon and Rosemary — Italian Dip
This cannellini cream with lemon and rosemary is a creamy and aromatic Italian dip, perfect for an appetizer. Rich and creamy Italian white beans are brightened by the freshness of lemon and the woody notes of rosemary. Originating from central Italy, this dip draws on simple, authentic Mediterranean flavors. You'll love its velvety texture and vibrant taste. Serve it with crunchy vegetables or toasted bread for a delightful sharing moment.
Ingredients
- Cooked cannellini beans (or canned, rinsed)400 g
- Extra virgin olive oil4 tablespoons
- Fresh lemon juice3 tablespoons
- Grated lemon zest1 teaspoon
- Garlic1 clove
- Fresh rosemary (chopped leaves)1 tablespoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Cold water2 to 4 tablespoons
Instructions
- 1
Drain and rinse the cannellini beans. If using dried beans, soak and cook according to package instructions, then drain.
- 2
In a blender, combine the beans, olive oil, lemon juice, zest, garlic, rosemary, salt, and pepper.
- 3
Blend until smooth, adding cold water tablespoon by tablespoon as needed to reach desired consistency.
- 4
Taste and adjust seasoning with more salt, lemon, or rosemary to your liking.
- 5
Transfer to a serving bowl, drizzle with olive oil, and garnish with a sprig of fresh rosemary.
- 6
Serve with crunchy vegetables, croutons, or pita bread.
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