Garlic Rosemary White Bean Dip
Ali Segersten
The other day a wonderful friend came to visit us from Seattle along with her children. She brought a spread of beautiful, delicious food to share. I also cooked up a lovely white bean, olive, tomato pasta sauce to go over noodles. I had plenty of leftover white beans in the pot which I wasn't sure yet what to do with. Well, my friend suggested I make a white bean dip.
And so I did.
We have been enjoying it spread over slices of a crusty whole grain, gluten-free baguette that I have been making. My kids beg me to make this recipe almost daily now. It is a kneadable, gluten-free, vegan yeast bread I developed with very little starch and only a smidgen of xanthan gum. It is moist and dense with a flavor and that resembles 100% wheat bread. Hint: it will be in my next book.
In other news:
I received this email last November (2009) from a reader who offered this suggestion (and I think it is a great one):
".....this is the best food site i have found. i love your GF and vegan recipes! thank you so much. i've spread the word to all my friends.
here's an idea: every month ask people to send in ingredients that they would like to see a dish made out of plus any restrictions (ie, no gluten, no meat, no tomatoes, etc). pick one submission and come up with a recipe and post it. it's a fun way to get people involved but also some people have weird restrictions and it's a way to come up with something tasty for them.
that's how i found you: i wanted something with yams w/out sugar and gluten. i found your black bean soup with cabbage salad. totally excellent. i've been eating the cabbage salad every night for a week now. i'm hooked. so is everybody whom I've made it for."
So there you have it. If you have any foods lurking around your fridge needing to be used and/or you have some food restrictions, would you please leave a comment below listing a few ingredients you would like me to create a recipe from, plus any food restrictions?
Garlic Rosemary White Bean Dip
This recipe can be prepared in just minutes once you have your beans cooked. I use cannelini beans but great northern or navy beans also work. My children love to dip carrots and celery into this dip, or spread it onto homemade gluten-free bread. It also makes a delicious wrap when used as a filling for Brown Rice Tortillas along with a large handful of fresh local salad greens.
- Place all ingredients, except bean cooking liquid, into a food processor fitted with the "s" blade.
- Process until very smooth and creamy.
- Add bean cooking liquid as necessary to reach desired consistency (start by adding a tablespoon or so at a time).
- Chill until ready to serve.
- The flavors become better and more pronounced as the bean dip sits in the fridge.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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