Here in Minneapolis we finally saw our first 80 degree day. Everyone flocked outside to take advantage of the amazing sunshine. People congregated on driveways, at parks, around our 10,000+ lakes. Just so dang happy to be outside!
But as the temperatures go up, and everyone gathers outside, snacks are needed. Like this Lemon Rosemary White Bean Dip made with Fresh Crush Rosemary Olive Oil from the Queen Creek Olive Mill. Perfect for a summer gathering (or really ANY gathering).
Don’t trust me? It’ll take you FIVE minutes to make it this delicious dip and you can see for yourself!
Because we like to be completely transparent, we did receive compensation from Queen Creek Olive Mill in exchange for our post. BUT, we will also tell you we used Queen Creek Olive Oils (and their other products) long before our partnership (because we really love them). As always, our recipes and opinions are purely our own.
This dip utilizes just a few ingredients and it is a truly “toss into the food processor and enjoy” type of dip (and speaking as a BUSY physician, wife, mom, blogger, bookclub organizer, and BeautyCounter consultant, this is MY kind of food!). In fact, I might even be snacking on it right now!!
Packed with protein, this Lemon Rosemary White Bean Dip is not only easy, but healthy also!
Best yet, it should hold up just fine in the upcoming warm weather and can be served with crunchy pita chips or raw vegetables.
Tag us at #WithTwoSpoons when you make this! We can’t wait to hear how much you love it!
Lemon Rosemary White Bean Dip
This is the perfect protein packed summer dip! Serve with pita chips or vegetables for dipping!
- 1 15 oz can Cannellini Beans drained and rinsed
- ½ cup red onion rough chopped
- 7 teaspoons fresh lemon juice (2 Tablespoons + 1 teaspoon)
- 1 Tablespoon lemon zest
- 2 Tablespoons Queen Creek Rosemary Olive Oil
- 1 Tablespoon fresh rosemary minced
- ¾ teaspoon salt
- ½ teaspoon red pepper flakes
Place all ingredients into the food processor and blend until desired consistency.
Scrape into a serving bowl. Serve with pita chips or veggies (or both!). Or if you aren't ready to serve, place into a glass jar for storage and refrigerate.