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Vegan Roasted Garlic + Rosemary Dip

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5 from 2 reviews

  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: Serves 4 - 6 1x


  • 2 (15 ounces each) cans Cannellini beans
  • 15 cloves garlic, roasted
  • 1 1/2 tbsps chopped Rosemary
  • Juice from 1 grilled lemon
  • zest from 1 lemon
  • Salt/Pepper as needed
  • 3 tbsp Olive oil, good quality


  1. Preheat the oven to 400 degrees. Take 10-15 cloves of peeled garlic and wrap in aluminum foil. Drizzle with a little olive oil and roast in the oven for 20-25 minutes.
  2. To grill a lemon simply slice a lemon in half and cook face down on a pan set to medium/high heat.
  3. Drain and rinse 2 cans of cannellini beans.
  4. Throw everything in a food processor minus a few roasted garlic cloves and the lemon zest, and blend until smooth. Garnish with additional, rosemary, olive oil, lemon zest, and roasted garlic. Serve with crackers or veggies.


  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Cupcake
  • Cuisine: Dessert