Rosemary-Roasted Carrot, Garlic and White Bean Dip

This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for veggies or crackers, especially wonderful with  our Chili Oil Rubbed Flatbread Crackers!

If this looks like an old friend to all of you old friends of The Café, you’re right. I served this delicious dip several weeks ago with my Chili Oil Rubbed Flatbread Crackers.
I love white bean dips, but wanted something a little more unique and interesting to go along with the yummy crackers. I also wanted something with a little pizzaz to serve with fresh veggies.

This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for veggies or crackers, especially wonderful with  our Chili Oil Rubbed Flatbread Crackers!

I roasted carrots and garlic with olive oil and sea salt. When the carrots were almost done, I added cannellini beans along with a few rosemary sprigs and roasted the whole works just a bit longer.

This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for veggies or crackers, especially wonderful with  our Chili Oil Rubbed Flatbread Crackers!

A whir in the food processor with lemon zest, lemon juice and more fresh rosemary resulted in a silky smooth delicious and nutritious dip. Coriander and a splash of Sriracha added the finishing flavorful touches. I think you’ll find it perfect for snacking, or as a fabulous, light appetizer, and if you want to really WOW someone, be sure to make the Chili Oil Rubbed Flatbread Crackers to go along with it. I’ll even borrow you my pretty blue plate if you’d like! 🙂

This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for veggies or crackers, especially wonderful with  our Chili Oil Rubbed Flatbread Crackers!

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Rosemary-Roasted Carrot, Garlic and White Bean Dip

This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for lots of crackers, including our Chili Oil Rubbed Flatbread Crackers.

  • Author:
  • Category: Appetizer

Ingredients

  • 2 15-ounce cans cannellini beans
  • 1 cup peeled and roughly chopped carrots, (or use baby carrots)
  • 4 large cloves garlic, peeled and left whole
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 2-inch sprigs rosemary
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon ground coriander
  • 1 teaspoon Sriracha

Instructions

  1. Preheat oven to 400˚F. Line a medium size roasting pan or sheet pan with foil.
  2. Pour both cans of beans into a colander and rinse well. Set aside to drain while proceeding with recipe.
  3. Place carrots, olive oil, sea salt and garlic cloves in prepared pan and stir to coat. Place in oven and roast for 20 minutes or until carrots are almost tender. Add drained beans and rosemary sprigs, tucking the sprigs under the veggies a bit. Roast another 5 minutes then stir and return to oven for 5 more minutes, again tucking rosemary under the carrot/bean mixture. Remove from oven and set aside to cool for 10 minutes.
  4. After cooling period, remove rosemary sprigs and place roasted carrot/bean mixture along with all other ingredients in the bowl of a food processor. Puree until very smooth. If mixture is too thick, add more water, just a few drops at a time till you reach a spreadable consistency. Serve at room temperature with crackers and/or fresh veggies.


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