Seeing as we ruined your diet yesterday with our Motherload Cookie Bars recipe, we’re lightening things up today with a healthy alternative to bean dip.  Rosemary-Lemon White Bean Dip, to be exact. We discovered this delicious recipe, crafted by Mark Bittman of the New York Times, on one of our all-time favorite blogs, The Kitchn. Easy to make and diet friendly, we think this dip has potential to become a staple in our “What should I bring to the party?” recipe file.

Photo via The Kitchn

Rosemary-Lemon White Bean Dip

via Mark Bittman, The New York Times

• 2 cups cooked white beans, like cannelini, drained but moist
• 1 to 3 cloves garlic, peeled
• Salt and freshly ground black pepper to taste
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 2 teaspoons minced fresh rosemary
• Grated rind of 2 lemons

Step 1: Put the beans in a food processor (if you don’t have an electric food processor, try starting with VeggiChop and then using a blender) with one clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.

Step 2: Place the mixture in a bowl, and use a wooden spoon (or maybe a Switchit Spoon?) to beat in the rosemary, lemon zest (where’s your PalmZester?) and the remaining tablespoon of olive oil. Taste, add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.

I think we’re going to serve this dip with either the pretzels shown in the above The Kitchn photo or with pita chips.

Anyone tried this recipe before? Or maybe planning to try it this weekend? Let us know how you liked it!