Garlic & Rosemary Hot~Bean Dip


I am beyond excited to be back.

For the first time in 6 months I have access to a kitchen.

Never take that privilege for granted.

AND SO… I present to you

Garlic & Rosemary Hot~Bean Dip

Sometimes you need one of those in-between meals.  Not big enough to count as lunch or dinner, but not just a mere snack either.  What could be better than a hot bean dip.  With sauteed onions, loads of garlic, and the subtle hint of rosemary it is a party for your taste buds.

Garlic & Rosemary Hot~Bean Dip

adapted from Danatreat

3 tbsp olive oil

1 onion

3 cloves of fresh garlic

1-2 tbsp fresh rosemary

2 cans of great northern beans [any white bean would work]

1/2 tsp salt

1 tbsp white wine vinegar

1 tbsp dry bread crumbs


black pepper

grated parmesan cheese

Preheat your oven to 350°F.  Mince garlic and onion and sauté with olive oil ( about 1 tbsp) in a saucepan over medium heat until cooked and semitransparent.  Add rosemary and desired amount of salt and pepper and stir till combined.  Transfer into a food processor along with the beans (drained and rinsed), white wine vinegar, 1 tbsp olive oil, 3 tbsp water – and blend.

Combine 1 tbsp olive oil with bread crumbs and parmesan cheese.  Pour the bean mixture into an oven safe dish, use a flat spoon to even out, then top with the bread crumb combo.

Cook for around 20 minutes, until the top is a golden brown and serve hot.  Is great with blue corn chips, or toasted bread.

I ended up topping with some additional shredded cheese at the last moment.  It was great for a mid-afternoon ‘meal’ and would be a perfect appetizer.  Next time I would top with extra rosemary.

bon appétit



  1. Oh yummmmm! I remember going too long without a kitchen too. Yup, I never take it for granted anymore! I’m totally bookmarking this. I love finding out about new dips and this one looks extra-delish.

    Hope you’re settling in well post-France and your week is off to a great start!

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