Baked White Bean and Rosemary Dip

Name: Baked White Bean and Rosemary Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed, drained and rinsed thoroughly; ¼ cup (60 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced, minced; 3 sprigs (9 g) fresh rosemary sprigs, whole sprigs (about 3 to 4 inches / 7.5 to 10 cm long); 1 whole (60 g) fresh lemon, zested (about 1 tablespoon zest), zest reserved, juice reserved; 2 tablespoons (30 ml) fresh lemon juice (from zested lemon or fresh), freshly squeezed; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; pinch red pepper flakes (optional); 1 tablespoon (15 ml) extra-virgin olive oil for drizzling

From the MyKitchenBank Kitchen

A warm, creamy Mediterranean dip featuring white beans baked with fragrant rosemary, garlic, and bright lemon zest. Serve hot or at room temperature with crusty bread, vegetables, or crackers for a simple yet elegant appetizer.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: About 2 cups (480 ml)

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Ingredients

6 servings

2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed, drained and rinsed thoroughly
¼ cup (60 ml) extra-virgin olive oil
4 cloves (20 g) garlic cloves, minced, minced
3 sprigs (9 g) fresh rosemary sprigs, whole sprigs (about 3 to 4 inches / 7.5 to 10 cm long)
1 whole (60 g) fresh lemon, zested (about 1 tablespoon zest), zest reserved, juice reserved
2 tablespoons (30 ml) fresh lemon juice (from zested lemon or fresh), freshly squeezed
½ teaspoon (3 g) sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
pinch red pepper flakes (optional)
1 tablespoon (15 ml) extra-virgin olive oil for drizzling

Equipment (4)

8×8-inch (20×20 cm) baking dish or similar 1.5-quart (1.4 L) shallow baking vessel
Small microplane grater or box grater
Wooden spoon
Small bowl for mixing

Steps

Before you start

Preheat oven to 375°F (190°C)
Drain and rinse canned beans if using
Have all ingredients measured and ready
Zest the lemon before juicing it

1
Prepare the flavor base
- In a small bowl, combine the 4 minced garlic cloves, 1 tablespoon (about 12 g) of lemon zest, and ½ teaspoon (3 g) of sea salt.
- Stir well to combine and let sit for 1 minute so the salt begins to draw out the garlic's moisture, which will help distribute the flavors more evenly.
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Ready when: Garlic-salt mixture is fragrant and well combined
Tip: Mincing the garlic finely ensures even distribution throughout the dip without large pieces.
2
Combine beans and oil
- Pour the 2 drained and rinsed cans (about 850 g total) of white beans into an 8×8-inch (20×20 cm) baking dish.
- Pour the ¼ cup (60 ml) of extra-virgin olive oil over the beans.
- Add the prepared garlic-lemon zest mixture.
- Stir gently with a wooden spoon until everything is evenly coated, being careful not to mash the beans so they stay whole and maintain their creamy texture.
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Ready when: Beans are evenly coated with oil and aromatics are distributed throughout
Tip: Don't mash the beans; keep them whole so they stay creamy but maintain their shape.
3
Add rosemary and bakeOven 375°F / 190°C
- Arrange the 3 fresh rosemary sprigs on top of the bean mixture, pressing them gently into the surface so they're partially submerged.
- Place the baking dish in the preheated 375°F (190°C) oven and bake uncovered for 22–25 minutes, until the beans are steaming hot throughout and the liquid is gently bubbling around the edges of the dish.
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Ready when: Beans are steaming, liquid bubbles gently at the edges, and rosemary is fragrant with slightly darkened leaf tips
Tip: If the rosemary starts to brown too quickly, tent the dish loosely with foil for the remaining time.
4
Finish with acid and seasoning
- Remove the dip from the oven.
- While still hot, stir in the 2 tablespoons (30 ml) of fresh lemon juice and ¼ teaspoon (0.5 g) of freshly ground black pepper.
- Taste and adjust seasoning if needed—add a few more grains of salt if it tastes flat.
- Remove and discard the rosemary sprigs.
- Drizzle the 1 tablespoon (15 ml) of finishing olive oil over the top and scatter a pinch of red pepper flakes over the surface if desired.
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Ready when: Lemon juice is fully incorporated, black pepper is distributed, and dip has a warm, creamy consistency
Tip: The residual heat helps meld the lemon juice and oil; let it rest for a few minutes before serving so the flavors fully integrate.

Good to know

Tips

For a creamier dip, mash about half of the beans with a fork before baking, or pulse the cooled dip briefly in a food processor.
This dip is delicious served warm, but it's equally good at room temperature or even chilled, making it perfect for entertaining.
If you don't have fresh rosemary on hand, fresh thyme (4–5 sprigs) or a combination of both herbs works beautifully.
Serve alongside toasted bread, pita chips, sliced vegetables (cucumber, bell pepper, carrots), or crackers for dipping.

Make ahead

You can assemble the dip up to 8 hours ahead: combine beans, garlic, lemon zest, salt, and oil in the baking dish, cover with plastic wrap, and refrigerate. Add 2–3 minutes to the baking time if baking from cold. Do not add the lemon juice, pepper, or finishing oil until just before baking.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat (2–3 minutes, stirring occasionally) or in a 325°F (163°C) oven for 5–7 minutes until warmed through. The dip can also be enjoyed cold or at room temperature. Freeze is not recommended as the texture becomes grainy when thawed.

Substitutions

canned cannellini beans, drained and rinsed → Great Northern beans or navy beans. These are slightly smaller and will create a smoother dip if you prefer a more puréed texture.
fresh rosemary sprigs → 2 teaspoons (2 g) of dried rosemary mixed into the oil before combining with beans. Dried rosemary is more concentrated, so use less. Add it at the beginning rather than on top so it infuses evenly.
fresh lemon → 1 tablespoon (15 ml) of white wine or dry vermouth added along with the olive oil. This gives brightness and complexity, though a different flavor profile than citrus.
extra-virgin olive oil → Any neutral oil (vegetable, sunflower, or avocado oil). The dip will still be delicious, but olive oil's fruity notes are essential to the Mediterranean character. Reserve some good extra-virgin olive oil for drizzling at the end if possible.