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1/4 cup portion: Calories 59, fat 2g, carbs 6r, protein 2.5g

Use fresh sprigs of rosemary to garnish this zesty combination of delicate cannellini beans, herbs and spices. Serve with assorted Crostini toasts


  • ¼ cup olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, sliced
  • 1 teaspoon fresh chopped rosemary, or ½ teaspoon dried
  • 1/2 teaspoon smoked paprika
  • Two 15-ounce cans cannellini beans, or great northern beans, rinsed and drained
  • 1 tablespoon red wine or cider vinegar
  • ¼ teaspoon crushed red pepper
  • Kosher salt (use kosher salt in the kitchen as the flakes have great flavor)
  • Freshly ground black pepper
  • .


  • Heat 1 tablespoon olive oil in a small skillet over medium low heat. Slowly cook the onions and garlic for 5 to 6 minutes until soft, stirring constantly. Add the rosemary and smoked paprika and cook an additional minute. In a food processor, blend the cannellini beans, sautéed onion mixture, vinegar, red pepper, and ½ teaspoon salt until smooth. Slowly add the remaining olive oil. Add additional salt and lots of black pepper to taste.
  • Transfer to covered bowl and chill to allow flavors to blend. Bring the dip to room temperature before serving – about twenty minutes - so the flavors of the ingredients come out.
  • This dip is also crazy delicious when baked in a medium oven proof dish at 325 degrees F for 20 to 30 minutes, until bubbling around the edges.
  • Makes 2 cups

Categories: Appetizer  Beans  Diabetic  Dip  Sugar-Free 
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