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Ken Holmen, MD
President and CEO

Rosemary White Bean Dip

Published in Recipes, Snacks Author: CentraCare

Heart Healthy Living


  • 1 (15-ounces) can no-salt-added cannellini beans (white kidney beans), rinsed/drained
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon snipped fresh rosemary
  • 2 cloves garlic
  • 1/8 teaspoon black pepper
  • 1/3 cup chopped pitted ripe olives
  • Fresh parsley sprigs (optional)
  • Pita chips and/or assorted vegetable slices


In a food processor, combine beans, lemon juice, olive oil, snipped parsley, rosemary, garlic, and black pepper. Cover and process until just smooth. Stir in olives.

To serve, garnish with parsley and serve with chips and/or vegetables.

Yield: 11 servings (1 serving = 2 tablespoons)

Nutritional Information Per Serving
  • Calories: 58
  • Fat: 3 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 48 mg
  • Carbs: 6 g.
  • Fiber: 2 g.
  • Protein: 2 g.