White Bean Dip with Lemon, Rosemary and Pepper Jelly

Blend canned cannellini beans with lemon, olive oil and rosemary, then spoon pepper jelly over the top. The beans make a mild, creamy base without cream cheese, and keeping the jelly on the surface lets guests choose how much sweet heat they want.

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Prep: 10 minutes | Cook: 0 minutes | Yield: 6 appetizer servings

Prefer intact beans and crisp vegetables to a smooth dip? Try butter bean salad with lemon dressing. It uses ready-to-eat canned butter beans, lemon dressing and a gentle fold to keep the beans whole.

Choose the pepper jelly

Use Grandma Jones' Traditional Pepper Jelly for the version below. Check the current product label for ingredients and suitability for your guests. The measured amount seasons the finished dish; adding more is optional.

Ingredients

• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus more to taste
• 1/2 small garlic clove, finely grated
• 1/2 teaspoon finely chopped fresh rosemary
• 2 to 4 tablespoons cold water, added gradually
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon black pepper
• 2 tablespoons Traditional Pepper Jelly
• Crackers and washed vegetable sticks, for serving

Method

1. Drain and rinse the beans, then let excess water drain away. Put beans, oil, lemon juice, garlic, rosemary, salt, pepper and 2 tablespoons cold water in a food processor.
2. Blend until as smooth as your processor allows, stopping to scrape the sides. Add water 1 tablespoon at a time only until the dip is spreadable. Taste and adjust lemon or salt.
3. Spoon into a shallow serving bowl and make a small hollow with the back of a spoon. Stir the pepper jelly in a separate bowl to loosen it, then spoon it into the hollow.
4. Serve with crackers and vegetable sticks. For make-ahead service, refrigerate the bean base covered and add the jelly just before serving; stir the base first if any liquid separates.

Get the texture right

Rinsing removes excess canning liquid so you control the consistency with clean water. A compact food processor handles a single can more reliably than a large blender that needs extra liquid to circulate. Scrape the bowl patiently rather than thinning the dip into a sauce. Fresh rosemary should be chopped finely because large pieces remain noticeable after blending.

Flavor changes and serving

Traditional is Mild in the brand’s heat grouping. Southwestern Chipotle, classed as Medium, adds a smoky direction. You can use another plain canned white bean, but its texture may require a different amount of water. Garlic is intentionally restrained; start with half a small clove and taste before increasing it.

Troubleshooting

A loose dip needs less water in the next batch; chilling may firm it slightly but cannot remove extra liquid. A sharp garlic flavor can dominate a small batch, so do not add a whole large clove automatically. Keep crackers out of the dip until serving so they do not soften.

Make ahead and leftovers

Refrigerate promptly in shallow, covered containers within two hours, or within one hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within three to four days. Pepper jelly does not preserve the prepared dish. Keep the dip chilled until serving and use a clean serving utensil.

See federal safe-food-handling guidance.

More ways to cook with pepper jelly

For another complete preparation, try our warm baked goat cheese dip. Explore the recipe index for other meals, or compare the eight pepper jelly flavors before choosing your next jar.

Editorial recipe; not kitchen tested. The food image is an AI-generated serving illustration.