Bean & Rosemary Dip

Prep time: 15 minutes

Cook time: Nil

Serves: 4



  • 1 cup canned cannellini beans, drained
  • 1 cup vegetable or chicken stock
  • 2 cloves garlic, chopped
  • 1 Tbsp rosemary leaves, chopped
  • Juice of 1 lemon


  1. Place beans in a food processor and mix.
  2. Heat ¼ cup of the stock in a saucepan, add the garlic and rosemary and cook for 2 minutes.
  3. Add the bean puree and mix well. Add the remaining stock and cook for 10 minutes until smooth and thick. Remove from heat and allow to cool.
  4. Add the lemon juice and season with salt & pepper to taste.
  5. Serve with a selection of non- starchy vegetables (cucumber, celery, capsicum sticks)
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