Whether it’s a potluck with friends or a party at your place, this dip is sure to please. We love the savory flavors of rosemary, garlic and tomatoes, the creamy white beans and the silky drizzle of olive oil on top.

Prep: 10 minsCook: 15 minsTotal: 25 mins
Servings: Serves 10 1x


  • 2 (15 oz.) cans white cannellini or white kidney beans, drained and rinsed
  • 4 green onions – white & green parts, finely minced
  • 4 garlic cloves, minced
  • ½ cup sun-dried tomatoes, chopped
  • Juice of ½ lemon
  • 2 tsp. fresh rosemary, minced (or ½ tsp. dried rosemary)
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 Tbsp. olive or avocado oil + extra for drizzling
  • Sea salt & pepper to taste


  1. In a medium skillet, heat 1 Tbsp. of olive oil over medium heat.
  2. Sauté onions until they begin to soften for about 3-4 minutes.
  3. Add minced garlic and sauté for another 30-60 seconds.
  4. Stir in sun-dried tomatoes, lemon juice, white beans, 2 Tbsp. water and rosemary. Cover skillet and heat for 1-2 minutes
  5. Transfer to a food processor, add the remaining 1 Tbsp. of oil and blend just until smooth. Add hot water if needed to reach desired consistency (smooth and creamy) – about 1/4-1/2 cup.
  6. Once smooth, transfer to a serving dish and sprinkle with minced green onions and a drizzle of olive oil.
  7. Serve warm with fresh vegetables, crackers or tortilla chips for dipping.

Nutrition Information

  • Serving Size: 1/10 recipe (~1/4 cup)
  • Calories: 105
  • Fat: 3g
  • Sodium: 240 mg
  • Carbohydrate: 16 g
  • (Fiber: 5 g
  • Sugar: 2g)
  • Protein: 5 g


© The Real Food Dietitians