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White Bean & Walnut Dip


Total Time: 15

Yield: 15 servings

Similar to hummus, this party favorite gets a flavor boost from toasted walnuts and aromatic rosemary.


  • 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 350°. 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; puree 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.
Updated Friday, September 24th, 2010
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