Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Bean Dip with Fresh Rosemary and Sage

BY Kevin Lee Jacobs | 61 Comments

Last updated on July 1st, 2016

011I have three great reasons for featuring myriad cocktail party appetizers on this website. Shall I list them for you?

1) I like cocktails.

2) I like parties.

3) I like appetizers.

The following appetizer involves three of my favorite ingredients — creamy cannellini beans, pungent rosemary, and deep, smokey sage. It’s a fabulously-fragrant dip that you can (and should) prepare a day ahead of time. Here’s the recipe:

033First, run out to the garden and snip a couple of 4-inch-long sprigs of rosemary.

035While you’re at it, snip about 7 medium-large sage leaves, too.  I say “about,” because exact measurements are not necessary for this recipe. There’s lots of wiggle-room.

036Strip the leaves from the rosemary, and roughly chop them. Chop the sage as well.

Oh. As you chop your rosemary, be sure to inhale deeply. According to studies I’ve read, sniffing the herb’s beautiful scent can improve one’s memory.

Of course, whether you actually want to improve your memory is quite another story. Frankly, some things are worth forgetting. Like the year in which you were born. Or the chocolate bar you ate in bed last night.

039Next, tip a can of thoroughly-rinsed cannellini beans into a food processor.

040Add a fat clove of garlic…

041And the juice of 1/2 a lemon. I hope you have a lemon-squeezing gadget.

042Also add a big handful (about 1/3 cup) of grated Parmesan cheese…

044The chopped rosemary and sage…

045And a few grinds of black pepper.

047Then turn the machine on, and add just enough olive oil to achieve a thick, rich, dip-able dip.

049Now taste the dip. Does it need more lemon? Rosemary? Sage? Add whatever your taste buds dictate, and process again.

You could serve this creamy dreaminess right away. But it will taste even better if you let the flavors mingle for a few hours (or overnight) in the fridge.

016For a cocktail party (or for just plain snacking), serve the dip with crackers, pita bread, or crudités.

Does this perfumed dip appeal to you? Then by all means post a comment below.

And for those of you who haven’t sniffed enough rosemary lately, and have thus forgotten the above ingredients and steps, here’s the recipe in a photo-free version that you can copy and paste:

Bean Dip with Fresh Rosemary and Sage
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 2 cups of dip (recipe can be doubled or tripled as needed)
1 15.5 ounce can of Cannellini beans, rinsed and drained in a colander
1 fat garlic clove (or use 2 medium-size cloves)
The juice of half a lemon
1/3 cup grated Parmesan cheese
Grinds of black pepper
2 teaspoons fresh, roughly-chopped rosemary needles
7 medium-large sage leaves, roughly chopped
Olive oil

Put the beans, garlic, lemon juice, cheese, pepper, and herb in a food processor. Pulse the machine a few times just to break up the beans and garlic. Then turn the machine on, and add just enough olive oil to achieve a thick, rich paste.

Scoop the dip into a bowl, cover with plastic wrap, and chill for several hours or overnight.

Serve with crackers or crudité.

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More yummy appetizers:
Herbed Cheese Straws
Crispy, Gluten-Free Latkes
Easy-Peazy Gluten-Free Cheese Crackers

Comments

  1. 1

    Barbara says

    Well this is one i’ll have to try, for sure! I’m guessing i can prepare it in my blender – we shall see!

    Also, may i ask what kind of knife you’re using for your herb chopping? Hubby, who does the herb chopping in our household, is using a large Henckels knife, which is fine. But i’d love to surprise him with a “better” chef’s knife for his birthday.

  4. 4

    Cindy L says

    This looks scrumptious.. Tell me Kevin do you think I could get away with using a small amount of olive oil if I thinned out the dip/spread with a bit of water ? I’m on a diet and every calorie counts.

  5. 5

    Brenda Johnson says

    Creamy earthy herby garlicky goodness!!! So many wonderful “favorite” flavors in this spread!!! The lemon juice and parmesan cheese really add nice depth to the robust garlic and herbs (I adore rosemary….the fragrance and the flavor!!!) What a great summertime dish- a winner for any gathering!!! Veggies and crackers alike- will be elevated to memorable status when accompanied by this!!! Thanks for sharing Kevin!!!

  6. 6

    Barbara says

    Ha! Wusthoff is precisely what i’ve been looking at! Now i know i’m on the right track, since they’re what you use. 🙂 Thanks for the response!

  7. 7

    Julie B says

    Love the fact that this is best made a day ahead and that it’s easy to keep the ingredients on hand. Thanks, Kevin.

  8. 8

    Mary in Iowa says

    This is going to happen today! I have all the ingredients but the lemon, but I have frozen juice from my son’s Arizona lemon tree. Just finished making and refrigerating a batch of your cheese straws dough, as well as pie dough for the cherries I picked yesterday. As soon as I wash the processor bowl, it’s on to garlic chive pesto. I’m on a kitchen roll today while I should be doing a ton of garden work. It’s muggy, though, and I’m great at the humidity avoidance game. Bean dip it is. It just might be my supper entree.

  9. 9

    Kevin Lee Jacobs says

    Hi Mary in Iowa – You’re on a roll! I’ve been making loads of chive pesto, too. But I use common chives, not the garlic variety. Have fun with your culinary projects!

  10. 10

    Mary in Iowa says

    I must be getting senile! I meant garlic SCAPE pesto. Scapes–those wondrous curly beauties only available in June. Big eye roll.

  11. 11

    Beverly, zone 6, eastern PA says

    Thank you, Mary in Iowa, for telling readers where you are located! It makes your remarks so much more meaningful.

    Kevin, you have another winning combo here. I love the look of it and can imagine all the ooohs and ahhhs among guests.

    This year I grew the culinary ‘Extrakta’ Sage from seed. I have loads of it now, so cheaply grown. It’s a new variety which is extra vigorous. I lost two ancient Sage plants in the late winter of 2014 and was scrambling to replace my supply. I like the rounded leaf culinary Sage as well as the pointy type. (Extrakta is pointy.) The round leaved one never seems to bloom for me, but the pointy types always make a nice purple show in April.

    I am always on the lookout for new uses for Sage. Thank you, Kevin!

  12. 12

    Angela says

    Looks amazing, I’m going to make this for a BBQ this Sunday.. I love Rosemary in anything

  13. 13

    Carol T says

    I planted each of my herbs in red collanders and placed them on a three tiered stand by the entrance to my home….a mini herb garden. Can’t wait to start clipping the herbs for this recipe. Thanks for the tip on “rosemary for remembrance.” I sent it to my grandkids….maybe they can take a sprig during tests next school year?

  14. 14

    Bryonna says

    Another yummy recipe I can’t wait to try. But first I’ll be adding a small sage plant to my very small but growing larger garden. Thanks for another delicious inspiration, Kevin!

  15. 15

    Maureen says

    I make something close to this, I like your additions though, and my herbs are just waiting for something to do!
    BTW, made the cheese straws for a party, made 4 batches, filled a large clear glass container and they went like crazy once people realized they were lovely food and not a fab decoration! They were great!

  17. 17

    Linda Boyer says

    Wow, Kevin. This dip sounds wonderful – I’ll prepare it tomorrow for a gathering we are going to Sunday. Can’t wait to try it!!!!

  19. 19

    AllisonK says

    Ooooh! I’ve made cannellini bean dip with fresh rosemary and lemon before, but your variation adding sage and parmesan is brilliant! Thanks for the idea!

  20. 20

    Carolyn says

    I have never made a recipe of Kevin’s that 1) I didn’t like, 2) that didn’t work. Looking forward to the cookbook.

  22. 22

    Chris says

    Thank you for a great idea to put the sage we are growing to good use! This sounds easy and delicious!

  24. 24

    Sarah Corson says

    I just read your recipe and it sounded so good that I got up, gathered the herbs from my garden, and made it. And was it ever delicious! This one gets a 5 star from me! I made a sandwich out of it and it was a great lunch! Then just to try something different, I added sour cream to the mixture and that was good too—using your recipe as a base and adding another ingredient, I can vary it and use it more often.
    Thanks so much for all your recipes and garden inspiration!
    Sarah

  28. 28

    Ann Honer says

    Hi Kevin,
    I have been busy today making several of your recipes.
    Rustic rhubarb tart, garlic scape pesto and lavender cookies. I love them all.
    I also made cheese coins, but used a different recipe and was not happy with them. Can I make the coins with your cheese straw recipe?
    Ann

  30. 30

    Mary Ann Durboraw says

    Kevin, just want to complement you on how accurately and well you explain projects and recipes on your site!!! I have winter sown seeds from your website and am in the process of trying other ideas you have posted. Your projects and recipes list step by step instructions, accurate measurements and tips that ANYONE could succeed!!! I hope they publish your ideas and recipes because it is very obvious you are very precise and detail orientated and you put LOVE in EVERYTHING you do!!!

  31. 31

    Dale says

    I’m excited to try this version. Have never used this herb combo in the dip before but it sounds great.
    Also have done the scape pesto, some with spicey greens and always enjoy.
    Thanks for all the great recipes and garden advice!!

  32. 32

    LynnB says

    To Barbara on the subject of knives.

    I have a Global Santoku knife with scalloped blade. It has quite a curved edge which makes it perfect for chopping herbs (getting the rocking motion going). Brilliant knife I love it.

  33. 33

    sue says

    Such a good dilema — came to the site to nab your cheese straws recipe for dinner tonight. Now this — cheeses straws? bean dip? cheese straws? bean dip? May have to make both.

  35. 35

    margaret says

    WOW! Your recipes amaze me! Never thought I’d be able to make my own ricotta or cottage cheese. I’ve basically avoided dough until you made it look easy.
    Today, rushed out to Farmer’s Mkt. to get sage for this bean dip for my visiting kids & grandkids.
    All your recipes inspire me – I want to try them all! Next time I’ll expound on your gardening.Keep up the exciting messages, please.
    Thanks,

  36. 36

    Christina M. Giordano says

    This dip was super – and good for you too! Lots of fiber, taste, and light of the calories!
    Keep ’em coming, Kevin!

  38. 38

    Irene Johnson says

    Adding Quark instead of oil makes it a low fat treat!
    I use chick peas, garlic and Quark for low fat Hummous- delicious!
    Going to try your bean recipe for a change, thank you for sharing.

  41. 41

    Laura says

    Kevin: I have just discovered your site and it’s terrific! Thank you for sharing such wonderful tips about making life a little bit more elegant and delicious. I would absolutely buy any cookbook you wrote!

  42. 42

    Sherry Pace says

    I’ve made the cheese straw recipe about 4 times even when a cocktail party wasn’t on the calendar! I can’t stop eating them…I often make traditional hummus, but now I am going to try the rosemary/cannellini bean version. I love rosemary & sage so I know I will love this recipe. Thanks Kevin for inspiring us (and for the 4lbs I gained eating cheese straws 🙂 )

  43. 43

    margaret says

    Took the bean dip to a family gathering today. Lots of compliments-the greatest being that there were no left-overs and you’ll be receiving new visitors to your site as well. I’ll be making this recipe often. Thanks.

  44. 44

    Wendy Stewart says

    I made the bean dip for a party the other night and we loved it. It was a nice change from hummus, and a pleasure to use fresh herbs from my garden. I’m eating the rest of it right now on rice crackers for lunch!

  45. 45

    Sherry says

    Thanks so much for this recipe. I am a fan of traditional hummus but I also love sage and rosemary so I thought I’d give this one a try. I ran to the market for the sage leaves (even though there was a threat of t-storms). I did get stuck there waiting for the lightning to move on so It took me longer to gather the ingredients than it did to whip this up! Forget the dippers, I ate it right off of the spoon. Heavenly. Keep up the great work Kevin. I adore you, Lily, your family & home, and every one of the recipes I’ve tried. Can’t wait for the cookbook.

  46. 46

    Jeanne Meeks says

    Now I know what to do with the sage and rosemary in my garden. Thanks for the recipe!
    I love the fun way in which you give directions.

  47. 47

    Julie R says

    I’m going to have to try this dip. Just yesterday I made another dip that also has Cannellini beans. They are great beans to use in dips.

  48. 48

    Elfriea T says

    I have everything except sage — can pick that up tomorrow at the supermarket and I’ll be ready to make this fabulous dip. I really should get some sage planted ; there’s nothing like fresh herbs.

  49. 49

    Celia from Kansas City says

    Made this again last night… I am completely addicted to this dish and now make it literally once a week! Thanks for including quickie (still with a great flavor profile) recipes in your range. Now if I could just get my homemade bread skills to be more consistent. (to accompany white beandip) Ugh. It’s such a bummer when they don’t work out. (maybe I shouldn’t of let the yeast sit out on the counter for a few days last summer… Or when working in a cold house/cold kitchen aid bowl how precisely hot/warm the water temp needs to be). You don’t have a “where novice bread bakers can inadvertently go wrong” entry somewhere on here do you? 😉

  52. 52

    Myrtle Miller says

    For those of you who suffer with memory and especially anyone who has a loved one with Alzheimer’s disease there is a new product created by a scientist and a son of an individual who had alzheimers that reverses the disease and also helps with memory. It’s called the memory healer program. It mimics a compound that reversed Alzheimers in mice. An individual mortgaged his home to find a cure for his Dad who had Alzheimer’s. And the right scientist contacted him and as they say the rest is history.

  53. 53

    Judith Togher says

    Hi Kevin, this sounds delish but I don’t have an herb garden anymore and live in NYC with just a not too sunny balcony. My potted herbs are finished for the season. How much dried herbs can I substitute? I really want to make this healthy and tasty dip. I lust after your herb garden!

  55. 55

    Addie Hanebury says

    Sounds really yummy. I am going to try essential oils in the recipe (rosemary, sage and lemon) instead of fresh herbs. They are amazing.

  56. 56

    ingmarie peck says

    Oh, I have to make this, thank you, Kevin.
    H ope you enjoyed the debate LOL (any meds left?) there are more debates coming up.

  57. 57

    mary meehan says

    hi Kevin…yummy! these will be great for our next Happy Hour …
    (quick question.. and this may be obvious to many, but what does the (GF) after many of your recipes stand for???
    m

  59. 59

    Debbie says

    I want you to know, I have made this a couple times now and EVERYONE rants & raves about how lovely the flavor is. Of course I DO give the credit to you and also toss the hint out that they too should be following you around like I do. HAHAHA
    From one person with three reasons to host a cocktail party with apps to another ~ *CHEERS* and THANK YOU!

  60. 60

    Lisa Ray says

    Greetings! I used this delicious recipe to make bean dip with some cooked great northern beans I had in the freezer (a meal prep technique that works well for us). I didn’t have any fresh herbs at the moment and substituted with a small amount of dried. I must say it was also delicious. My dip was more of the consistency of hummus, as I wanted to process it in order to break up the dried herbs in to fine bits. Alas, the flavor is wonderful. I recommend this simple and tasty dip for any party or gathering.
    Thank you for sharing it with us, Mr. Kevin Lee Jacobs.

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