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Rosemary White Bean Dip

Rosemary White Bean Dip


  • 1 can cannellini beans (14 ounces), rinsed and drained

  • 1 clove garlic

  • 1 1/2 tablespoons extra virgin olive oil (EVOO)

  • 1 tablespoon fresh rosemary leaves, chopped

  • 6 sprigs fresh thyme, leaves stripped

  • Coarse salt and black pepper

  • 3 tablespoons chives, chopped


Pulse all the ingredients except the chives in a food processor to form a smooth paste. Transfer to a bowl. Serve on bruschetta and garnish with chopped chives. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit