White Bean Dip with Rosemary and Cranberries

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  • 2 tablespoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon minced garlic
  • 1 (15 oz. can) Michigan White Kidney (Cannellini) Beans, drained and rinsed or 1-3/4 cups cooked dry beans
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons dried cranberries, chopped


  1. Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add 1 to 2 tablespoons of water to create desired consistency. Before serving drizzle a bit of olive oil on top.

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