White Bean & Walnut Dip


1 medium-size baguette, cut into 1/4-inch-thick slices
2 cans Great Northern or cannellini beans, drained and rinsed
1/2 cup whole walnuts, lightly toasted
1/3 cup olive oil
1/4 medium-size red onion
2-1/2 tablespoons lemon juice
2 rosemary sprigs, leaves reserved, stems discarded
Kosher or sea salt
Freshly ground black pepper
1 whole rosemary sprig
Walnut pieces


Heat oven to 350º. Arrange baguette slices on a cookie sheet and toast in the oven until lightly browned, about 7 minutes.
In the bowl of a food processor, combine beans, walnuts, olive oil, onion, lemon juice, and rosemary leaves; purée until smooth. Season to taste with salt and pepper.
Spoon dip into a serving bowl and arrange toasted baguette slices on a platter around it. Garnish with rosemary and walnuts.


15 servings

Preparation Time

15 Minutes

Total Time

15 Minutes

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