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Baked White Bean and Rosemary Spread

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Bean Education & Awareness Network

Use fresh sprigs of rosemary to garnish this zesty combination of great northern beans, herbs and spices. Serve with assorted breads and crackers. Pinto beans may be substituted for great northern beans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onions, garlic and rosemary until soft.
  3. In a food processor, blend the onion mixture, great northern beans, white wine vinegar, red pepper and salt until smooth.
  4. Transfer the mixture to a medium baking dish and garnish with paprika. Bake uncovered in the preheated oven 25 minutes, or until hot and bubbly.
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Too bland


OK, I hate beans, but was trying to introduce more of them into my diet. I made this and doubled all the spices for fear of getting that beany taste I hate. It was really good (though I will follow the recipe next time, as the spices were a bit overwhelming). It was good hot (though it never became "bubbly" as the recipe suggests), but I think next time I might try it cold. It is a major accomplishment that I am going to try this recipe again, given that I don't like beans!!!


this one was a hit at my last BBQ, no one had any idea that it was a bean dip.