Rosemary Brown Butter White Bean Dip
Prep time: 
Cook time: 
Total time: 
Serves: About 2 cups
  • 4 Tbsp. unsalted butter
  • 5 rosemary sprigs, leaves removed from stems
  • ½ cup chopped yellow onion
  • 6 garlic cloves, minced
  • 1 (14.5 oz.) can cannellini beans, rinsed and drained
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 3 tsp. red wine vinegar
  • 2 Tbsp olive oil
  1. Add beans to the bottom of a food processor.
  2. Add butter to a small saucepan. Turn the heat on medium-high and let it melt. Once the butter begins to brown on the edges, swirl the pan. Keep swirling until the butter turns a deep golden brown and smells very nutty, it should take about 2-3 minutes. Turn the heat off and add in rosemary leaves. Let them fry for 30 seconds to 1 minute, then use a slotted spoon to transfer the rosemary to the food processor.
  3. Add onion to the butter, turn the heat on medium and cook in the butter until softened, about 3-4 minutes. Reduce the heat to medium-low and add all but 1½ tsp of the minced garlic to the brown butter. Turn the heat on medium-low and cook until the garlic is soft and fragrant, about 2 minutes. Pour mixture over beans and rosemary. Add remaining garlic, salt, black pepper and red wine vinegar. Turn the mixer on and blend until smooth, (you should still see some specks of rosemary).
  4. Transfer to a serving bowl and drizzle with olive oil. Serve with crackers or a baguette.
Recipe by Cooking for Keeps at