White Bean, Almond & Rosemary Dip {vegan}

I’m aware that I made a big deal over nothing the past few days. I got myself all worked up about our photo shoot, worrying and planning everything down to a T…but of course it all worked out fine. I didn’t wake up with an enormous zit on my face or come down with the flu and the weather was absolutely perfect. Actually, the whole thing was kind of amusing, thanks to Brandon.

At one point, the photographer told him to mess up my hair so he started rubbing it like a balloon, attempting to create static. Um yeah, I think she meant mess it up in a sexy way…sigh.

Really, he was such a good sport about it, I can’t complain. I think we got some great shots and I’m excited to see how they turn out.

In other news, I have an incredibly delicious dip for you today!

White Bean, Almond & Rosemary Dip {Making Thyme for Health}

Now that we’re right in the middle of football season, I find myself looking for easy, yet healthy appetizers to kick back on the couch with while watching the Ags BTHO whoever.

White Bean, Almond & Rosemary Dip {Making Thyme for Health}

This dip is the perfect solution. It might seem a little fancy for football food but it’s about as simple as it gets. With only five ingredients and less than fifteen minutes, it’s ready to go and it tastes amazing.

It’s thick and creamy like hummus, and is bursting with flavor from the toasted almonds and fresh rosemary.

White Bean, Almond & Rosemary Dip {Making Thyme for Health}

It only took one bite to make feel like I was sitting at a café in Venice, watching the boats go by.


White Bean, Almond & Rosemary Dip

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Recipe from Vegetarian Times


  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1/4 cup raw almonds
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, minced (about one tablespoon)
  • 1/4 cup extra-virgin olive oil


  1. Start by warming a skillet over medium-high heat then add the almonds and continue to shake the pan as they toast for several minutes, until they start to brown. Set aside.
  2. Next, heat the olive oil in the skillet over medium heat and add the garlic and rosemary. Sauté just until fragrant then remove from heat.
  3. Place almonds into a food processor and pulse until finely chopped. Then add the beans and the oil from the pan and continue to process until smooth. Lastly, add a few tablespoons of water and salt & pepper to taste then blend so that a hummus-like texture is formed.

White Bean, Almond & Rosemary Dip {Making Thyme for Health}

This went great with a fresh sourdough baguette and diced heirloom tomatoes but you could also serve it with crackers or fresh veggies. I think it would be perfect for an appetizer around the holidays too. Just don’t get caught eating it straight from the bowl with a spoon. Nobody likes a double dipper.


Tried any good bean dips lately? Are you a double dipper?!