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White Bean Spread With Garlic & Rosemary

Rated as 3.97 out of 5 Stars

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

servings 48
Original recipe yields 16 servings (1 cup)

Directions

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  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.

Nutrition Facts


Per Serving: 48 calories; 1.8 6.2 2.1 0 2 Full nutrition

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Reviews

Read all reviews 63
  1. 77 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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.

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 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...

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...