White Bean Spread With Garlic & Rosemary

White Bean Spread With Garlic & Rosemary

62

"This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 48 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

62
  1. 74 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hi...

Most helpful critical review

Definitely needs more oomph - I'd double spices, add some heat, like crushed red pepper. I like the concept, so I'm going to experiment with it.

This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hi...

I liked this spread and used it on various wraps. I did need to add some salt and extra garlic because I found it a little bland as written.

Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor.

Very good and easy to make. I made this for a party and it was tough not to eat too much of it. Served with melba toast.

This is a good recipe, but next time I'll change some things. It did not come out thick like a spread, so I will reduce the liquid. Also, I will blend the beans in the food processor rather than...

I sauteed onion with the garlic, then added kosher salt and white wine. Then I blended it instead of using a potato masher. It turned out awesome!!!

This recipe is really good and super easy. Things I did... I sauteed the garlic in about 2 tablespoons of olive oil. I added the drained beans and sauteed them a little bit. I added a 1/4 cu...

Easy to make and delicious. Went well on assorted cracks. I would imagine that it would also work well with corn chips.

What a great idea -- a dip made by mashing the beans while they're simmering. Anything to avoid dragging out/cleaning up the food processor! I used fresh rosemary from my garden and added 1/8 cu...