White Bean Dip Recipe

Name: Gusto Napoletano Italian Restaurant and Pizzerias White Bean Dip Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups cannellini (white) beans, cooked and drained; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 2 pcs garlic cloves, peeled; 1 tsp fresh rosemary, leaves only (or 1/2 tsp dried); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs cold water (to adjust texture); 2 tbs grated Parmesan (optional, for richness); 0.25 tsp red pepper flakes (optional, garnish); 1 loaf ciabatta or rustic baguette, halved lengthwise; 2 tbs olive oil (for brushing); 1 pcs garlic clove, halved (for rubbing); 0.5 tsp dried oregano (optional); 0.25 tsp salt (to taste for bread)

Inspired by Gusto Napoletano Italian Restaurant and Pizzeria

Time35m

Serves4

Cannellini beans, garlic; Served with pizza bread.

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Ingredients

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White Bean Dip

2 cups cannellini (white) beans, cooked and drained

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

2 pcs garlic cloves, peeled

1 tsp fresh rosemary, leaves only (or 1/2 tsp dried)

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs cold water (to adjust texture)

2 tbs grated Parmesan (optional, for richness)

1/4 tsp red pepper flakes (optional, garnish)

Pizza Bread for Serving (makes 6–8 slices)

1 loaf ciabatta or rustic baguette, halved lengthwise

2 tbs olive oil (for brushing)

1 pcs garlic clove, halved (for rubbing)

1/2 tsp dried oregano (optional)

1/4 tsp salt (to taste for bread)

Method

White Bean Dip

Prepare beans

If using canned cannellini beans, drain them in a colander and rinse under cold water until the liquid runs clear. Shake off excess water. If using freshly cooked beans, cool to room temperature.

Blend base

In a food processor or high-speed blender combine the drained beans, 2 tablespoons olive oil, lemon juice, peeled garlic cloves, and rosemary leaves. Process until smooth, 45–60 seconds, stopping to scrape down the sides as needed.

Adjust texture and seasoning

With the motor running, drizzle in the remaining 1 tablespoon olive oil. If the dip is too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) and pulse to reach a creamy, spreadable consistency. Add salt, black pepper, and grated Parmesan (if using). Pulse briefly to incorporate and taste; adjust lemon, salt, or pepper as needed.

Finish and garnish

Transfer the dip to a serving bowl. Drizzle a little olive oil on top (about 1 tsp), sprinkle red pepper flakes if using, and optionally a few extra rosemary leaves for aroma. The dip can be served immediately or chilled for 30 minutes to meld flavors. If chilled, bring it to room temperature for 10 minutes before serving.

Pizza Bread for Serving

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Slice the ciabatta or baguette into 6–8 slices (or halve lengthwise and cut into pieces). Place the slices cut side up on the prepared baking sheet.

Brush the cut sides with the 2 tablespoons olive oil, sprinkle lightly with the 1/4 teaspoon salt and the 1/2 teaspoon dried oregano if using.

Bake for 6–8 minutes until the edges are golden and the centers are lightly crisp. For a more pronounced garlic flavor, remove the bread from the oven and rub the cut surface with the halved garlic clove while still warm.

Allow the bread to cool slightly (2–3 minutes). Serve the warm slices alongside the white bean dip for spreading.

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