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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.
If this Rosemary-Roasted Carrot, Garlic and White Bean Dip 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.
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.
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! 🙂
- 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
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Preheat oven to 400˚F. Line a medium size roasting pan or sheet pan with foil.
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Pour both cans of beans into a colander and rinse well. Set aside to drain while proceeding with recipe.
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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.
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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.
Pola M says
I love dips! And this one looks delicious!
Pam says
It sounds like a tasty dip.
Gloria says
I love this sip look perfec and delicious!!
Kim G. says
This dip looks as perfect as your soup did:)
Vicki Bensinger says
Ooh I bet this dip tastes fantastic. The combination of the beans, carrots and sriracha sound amazing. My family would love this dip.
Sandra Lee says
We are in the midst of planning a birthday party for our oldest daughter. I am going to suggest this dip as one of the appetizers, it looks fantastic!
Angie's Recipes says
I love the combo of flavours in this dip! Rosemary...that's my favourite herb.
Lemons and Anchovies says
I think my very simple white bean dip recipe needs a makeover. Love everything you did here. 🙂
Valerie says
Every single word in this dip's title is enough to make my stomach growl! Gorgeous photos!
Lisa {Authentic Suburban Gourmet } says
This dip looks and sounds AMAZING! A must make very soon. I only wish I had it in front of me right now - I am so hungry and not eaten dinner yet. Lovely!!!
Hovkonditorn says
Rosemary is a lovely herb, and I like the flavor a lot! Your dip sounds so delicious!
Inside a British Mum's Kitchen says
Ohh it looks so rich and delicious!
mary x
Debra Eliotseats says
I am loving your carrot recipes. Just made your carrot soup tonight. Loved it.
Amelia says
Hi Chris, perfect pictures. Very professional, always enjoyed looking at all your beautiful pictures.
This dip look luscious, love the flat bread cracker. YUMMY! Lovely presentation too.
Have a great week ahead.
Wendy Wofford-Garcia says
Saving this to serve for when my veg SIL comes over...I try to served plenty of food she can enjoy that that the rest of us would love too! This looks fabulous!!
Dining Alone says
yum, I love the smell of rosemary so much and I bet this would be just delicious.
The Mom Chef says
It looked good before, but then you mentioned the sriracha and I was hooked. Yum, that sounds fantastic.
Ginny says
What a combination of flavors, this must be delicious! And I adore the blue tray and bowl!!Where do you find all your beautiful plates and bowls???
Sue/the view from great island says
We do 'dips for dinner' all the time around here, and this one looks fabulous. I never would have thought of putting carrots in the dip--- I love the color they bring to it.
Foodycat says
That sounds so delicious!
Tricia Buice says
It looks great - certainly a wonderful addition to my lunch today 🙂 Love Sriracha - yum!
Claire @ Claire K Creations says
I can practically smell the carrots and garlic roasting away and the rosemary on top. I sometimes pop out to my garden just to have a little smell of all the herbs and the rosemary always gives the warmest welcome. Now I want to bake with garlic and rosemary!
bellini says
This just looks so tasty and healthified too:D
Natalie G says
OMG amazing flavors right here! So creamy and all that garlic and rosemary must make this one special dip.
Laura (Tutti Dolci) says
Chris, you put all of my favorite things into one dip. Love this! 🙂