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White Bean Rosemary Dip made in your Vitamix or Blendtec by @BlenderBabes

White Bean and Rosemary Dip

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Course: Appetizer, Dip
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Calories: 37kcal
Author: Kitchen Cures by Peggy Kotsopoulos


  • 1 1/2 cups white kidney OR cannellini beans one 14-ounce can, drained and rinsed
  • 1/2 lemon juiced (about 2 teaspoons)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Pinch of cayenne pepper
  • 1 teaspoon chopped fresh rosemary


  • Add ingredients to your jar in the order listed, except the rosemary.
  • For Blendtec: If using the Twister jar, cut the recipe in half. Run the DIPS cycle and turn the lid counterclockwise. Using the Fourside/Wildside Jars, run the DIPS cycle. If the blade spins freely stop the machine and use a spatula to push ingredients down into the blades and then run the DIPS cycle again.
  • For Vitamix*: Start on variable speed 1, turn machine on and slowly increase to Variable Speed 10/High and blend for 30 to 50 seconds, using the tamper.
  • Add in the chopped rosemary and hand mix in or PULSE 2-3 times to incorporate, careful not to over blend.
  • Serve with fresh vegetable crudités or pita chips. This dip is particularly lovely when garnished with a drizzle of balsamic vinegar glaze.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


*You can also chop your rosemary in the Vitamix first: Place the fresh rosemary into a 3-inch Vitamix container, then pulse four or five times to chop the herbs. Remove the mixture and set aside.


Calories: 37kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Sodium: 65mg