Slow-Cooker Rosemary and Garlic White Bean Dip
By Stephanie PixleyPublished on October 16, 2019
Time
1 to 2 hours on low
Yield
Serves 6 to 8
Slow cooker size
1½ to 7 quarts
Ingredients
3 (15-ounce) cans cannellini beans, rinsed¼ cup extra-virgin olive oil 1 garlic clove, minced1 teaspoon minced fresh rosemary ¼ teaspoon grated lemon zest plus 1 tablespoon juice¼ teaspoon salt
Before You Begin
Serve with crusty bread, crackers, and/or crostini.
Instructions
- 1. Process two-thirds of beans, oil, garlic, rosemary, lemon zest and juice, and salt in food processor until smooth, about 10 seconds, scraping down sides of bowl as needed. Add remaining beans and pulse until just incorporated (mixture will be chunky), about 2 pulses.
- For 1½- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.For 5½- to 7-quart slow cooker: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
- Gently stir dip to recombine and adjust consistency with hot water as needed. Drizzle dip with extra oil and serve. (Dip can be held on warm or low setting for up to 2 hours.)
Time
1 to 2 hours on lowYield
Serves 6 to 8Slow cooker size
1½ to 7 quartsIngredients
3 (15-ounce) cans cannellini beans, rinsed
¼ cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
¼ teaspoon grated lemon zest plus 1 tablespoon juice
¼ teaspoon salt
Ingredients
3 (15-ounce) cans cannellini beans, rinsed
¼ cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
¼ teaspoon grated lemon zest plus 1 tablespoon juice
¼ teaspoon salt
Ingredients
3 (15-ounce) cans cannellini beans, rinsed
¼ cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
¼ teaspoon grated lemon zest plus 1 tablespoon juice
¼ teaspoon salt
Why This Recipe Works
To transform humble legumes into a rich, warm dip worthy of a dinner party, we started with delicately flavored cannellini beans. We processed most of the beans into a smooth puree along with a good dose of extra-virgin olive oil, but we reserved a third of the beans to pulse in at the end for an appealing chunky texture. For bold, aromatic flavor, we stirred in a little garlic, rosemary, lemon zest, and lemon juice.
Before You Begin
Serve with crusty bread, crackers, and/or crostini.
Instructions
- 1. Process two-thirds of beans, oil, garlic, rosemary, lemon zest and juice, and salt in food processor until smooth, about 10 seconds, scraping down sides of bowl as needed. Add remaining beans and pulse until just incorporated (mixture will be chunky), about 2 pulses.
- For 1½- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.For 5½- to 7-quart slow cooker: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
- Gently stir dip to recombine and adjust consistency with hot water as needed. Drizzle dip with extra oil and serve. (Dip can be held on warm or low setting for up to 2 hours.)
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