Rosemary White Bean Dip

Garlic and rosemary white bean dip is gluten free, vegan, probiotic and delicious.

This garlic and rosemary white bean dip has a probiotic twist! Fermentation adds a depth of flavour and tanginess that perfectly balances the creamy white bean and olive oil emulsion. While fermenting is not necessary, it is delicious! See the section above for more information.




  1. Puree all of the ingredients together. You may need to add in a little extra yogurt or water to get it to blend into a smooth consistency.
  2. Transfer to a clean glass container for fermentation and storage.
  3. Put on the lid on the container, and leave it in a warm dark location to ferment for 12-24 hours. (Skip this step if you aren’t fermenting.)
  4. Store it in the fridge. It will continue to age and ferment, so use within 2 weeks.


Keywords: gluten free, dairy free, soy free, miso, whey, kombucha, cider vinegar, probiotic, spread, party, snack, dinner, fall, winter