This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.

Recipe Summary

Servings:
16
Yield:
1 cup
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

Nutrition Facts

48 calories; protein 2.1g; carbohydrates 6.2g; fat 1.8g; sodium 1.5mg. Full Nutrition
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Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2005
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. (hint: white beans are called "Great Northern Beans" in the south... it took about 15 minutes in the bean aisle to figure that out!). Read More
(74)

Most helpful critical review

Rating: 3 stars
06/22/2011
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. Read More
(7)
79 Ratings
  • 5 star values: 32
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
05/28/2005
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. (hint: white beans are called "Great Northern Beans" in the south... it took about 15 minutes in the bean aisle to figure that out!). Read More
(74)
Rating: 4 stars
10/25/2005
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. Read More
(65)
Rating: 4 stars
12/31/2005
Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor. Read More
(39)
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Rating: 4 stars
01/17/2006
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. Read More
(36)
Rating: 4 stars
07/05/2008
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 do all that mashing. I thought that was a lot of needless work. Also the garlic needs to be minced before putting it in the pan. It does not soften quickly enough to mash. The recipe needed a little salt and I added a little extra garlic powder. Then it tasted good. This is a nice recipe to have on hand. Thanks. Read More
(30)
Rating: 5 stars
09/12/2006
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!!! Read More
(30)
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Rating: 5 stars
08/07/2008
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 cup of white wine. Warm through and then added to the food processor and pulsed. I also added about 2 tablespoons of Parmesan cheese in the processor. Used this on crusty Italian bread. I topped some with hot peppers to add a little heat and those were the best ones!!! Very easy recipe to make and different from the usual appetizers you put out. Thanks Read More
(26)
Rating: 5 stars
05/31/2006
Easy to make and delicious. Went well on assorted cracks. I would imagine that it would also work well with corn chips. Read More
(14)
Rating: 5 stars
05/21/2008
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 cube of Knorr's vegetable stock to enhance the flavor. Very easy to make economical and also nice to have a dairy-free dip to balance out whatever else you are serving that has cheese in it. Read More
(10)
Rating: 3 stars
06/22/2011
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. Read More
(7)
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