Baked White Bean Dip with Rosemary and Parmesan

Baked White Bean Dip with Rosemary and Parmesan

Most baked dips, while usually delicious, aren’t exactly healthy.  I love a nice creamy baked artichoke dip or a warm pinto bean dip covered with melted cheese, but they aren’t something I feel like I can indulge in all the time.

That’s why I’m so happy I discovered this Baked White Bean Dip with Rosemary and Parmesan from Faith Durand’s new cookbook, Not Your Mother’s Casseroles.  It satisfies my craving for a decadent warm dip, but is healthy enough to enjoy whenever I want.  The dip is a snap to make and uses pantry staples like canned beans, olive oil, and bread crumbs so it’s easy to throw together for unexpected guests or impromptu gatherings.

White Bean Dip with Pita Chips

I’m pretty picky when it comes to accepting review copies of cookbooks because I just don’t have room for more books.  But I love casseroles, and I really liked the idea of a casserole book with 200 recipes, not one of which calls for a can of condensed soup.

Not Your Mother’s Casseroles was written by Faith Durand, managing editor of Apartment Therapy’s The Kitchn, so it should come as no surprise that the book is fantastic.  There are a few classic recipes like Basic Potluck Baked Beans with Bacon and then there are fun new twists on classics, such as Mediterranean Tuna Casserole with Olives and Capers and Twice-Baked Potatoes Stuffed with Ricotta and Ground Sausage.

I especially love the “Baked for Breakfast” section that includes recipes for Basic Baked Polenta with Maple Syrup and Lemon Brioche French Toast. Next on my list to try is Bacon and Lentils with Egg, which is located in the breakfast section but could easily be turned into lunch or dinner.

Although some might be disappointed by the complete lack of photos, Faith’s creative recipes had me hooked as soon as I started thumbing through the book.  If, like me, you believe that casseroles can and should involve more than a can of this and a packet of that, Not Your Mother’s Casseroles just might be the book for you.  I’m happy to say that it will take up permanent residence on my already crowded cookbook shelf and I can’t wait to try more of the recipes.

Baked White Bean Dip with Rosemary and Parmesan
(reprinted with permission from page 70, “Not Your Mother’s Casseroles,” author Faith Durand, Harvard Common Press, Jan. 2011)

Casserole Dish: 1-quart gratin dish
Bake Time: 18 to 20 minutes
Servings: 4

one 15-ounce can cannellini or Great Northern Beans, rinsed and drained
1 clove garlic, minced
one 3-inch sprig fresh rosemary (leaves only)
1 small shallot or 1/4 small red onion, chopped*
1/4 cup whole-milk yogurt
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan Cheese
Pita chips, small rye toasts, or fresh cucumber slices, for serving

1. Preheat the oven to 350 degrees F.  Lightly grease the gratin dish with olive oil.

2. Put the beans into a food processor along with the garlic, rosemary leaves, and shallot.  Blend in pulses until well pureed.

3. Add the yogurt, 1 tablespoon of the olive oil, and the salt and pepper, and blend until creamy.  Pour into the prepared baking dish.

4. Combine the bread crumbs, Parmesan, and remaining 2 tablespoons of olive oil.  Sprinkle evenly over the pureed white beans.  (At this point the casserole can be covered and refrigerated for up to 24 hours.)  Bake, uncovered, for 18-20 minutes, or until the topping is golden brown and the dip is hot.  Serve immediately with pita chips, small rye toasts, or cucumber slices.

*The original recipe calls for two shallots, but I have found that one small small shallot works best.

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33 Comments
  1. Amanda

    So… would it still be considered healthy if I ate the entire pan of dip in one setting? Because that looks so tasty that I think I could! mmmmmmm!

    6:48 pm  Mar 8th, 2011
  2. Laurie @SimplyScratch

    Looks amazing!! I’m gonna have to give this a try for sure!

    8:35 pm  Mar 8th, 2011
  3. Laura

    I should never read cookbook reviews because unlike you I have no self control (and like you I am rapidly put of room) and I can see this is fast tracking it to my want life. I’d already been wondering about it- I love one pot meals so of course I love casseroles. How internationally influenced is it?

    Anyway this looks fantastic. Bookmarked (until I get the book of course lol).

    10:31 pm  Mar 8th, 2011
  4. Laura

    I hate auto correct. Want LIST. OUT of room. Sigh.

    10:33 pm  Mar 8th, 2011
  5. Lana

    I have been making a lot of hummus lately, as it is healthy and easy to make, but this dip looks just as easy and healthy. A nice alternative to hummus.
    I don’t mind cookbooks without photos, even though I like the smell of the glossy, pretty ones better:)

    12:44 am  Mar 9th, 2011
  6. Jen

    It’s nice to find a healthy way to make baked dips. Thank you for the recipe and for let me know about this book. I’m gonna take a look at it. Bookmarked :D

    6:43 am  Mar 9th, 2011
  7. Myriam

    Good recipe! I use the liquid inside the can for soups, combined with broth.

    8:09 am  Mar 9th, 2011
  8. james

    Yum! That looks comforting.

    I think that white beans are under-celebrated.

    8:14 am  Mar 9th, 2011
  9. saniel

    looks yummy..what is the calorie count, serving size and sodium intake??

    8:51 am  Mar 9th, 2011
  10. Elizabeth

    Ooooh that does look really good and healthy Nicole! I’ve been eyeing that cookbook, I need to take the plunge and get it!

    12:21 pm  Mar 9th, 2011
  11. Ang

    This looks amazing! Beans, rosemary, crunchy bread crumbs on top…..what’s not to love.

    4:52 pm  Mar 9th, 2011
  12. Caroline

    This looks so creamy and delicious, I wish I were eating some right now.

    8:31 pm  Mar 9th, 2011
  13. Emmy

    Always looking for ways to add beans to my diet, thanks for the reminder that there are more to beans than hummus.

    8:54 pm  Mar 9th, 2011
  14. Emily

    This looks delicious!!! I cannot wait to try and enjoy with some warm pita chips!! Check out my kitchen and some of m recipes!! http://www.mrscapretta.com

    9:45 am  Mar 10th, 2011
  15. Erin @ epiCURIOUS ERIN

    It sounds really great. Since I’ve been on a diet, I’ve been desperate for ways to eat healthy that go beyond the traditional salad route. Thanks!

    12:31 pm  Mar 10th, 2011
  16. Barbara

    I’m going to love that crunchy topping! Will make it when my daughter comes home!

    12:42 pm  Mar 10th, 2011
  17. anh@anhsfoodblog.com

    I love this recipe, and the book already! Thanks for sharing…

    3:58 pm  Mar 10th, 2011
  18. Victor @ RandomCuisine

    Yesterday, I made white bean puree, it was so good that I’m falling in love using white beans. Love the crunchy top. I bookmark the recipe.

    7:28 pm  Mar 10th, 2011
  19. Kristy

    This looks really good, love that its healthy! Thanks for sharing!!

    3:11 pm  Mar 11th, 2011
  20. kirsten

    I love the choices you make! Thanks for sharing, very excited about making this!

    5:02 pm  Mar 11th, 2011
  21. Georgia Pellegrini

    White bean dip is one of my favorites. I really like this version with parmesan and rosemary. Great choice!

    9:11 am  Mar 13th, 2011
  22. Marianne

    I served this at a family birthday gathering over the weekend and it was a big hit.

    1:58 pm  Mar 14th, 2011
  23. Dea-chan

    Hmm, I tried this (dried beans, potato masher and a sharp knife) and my verdict was it needed a little something. I threw a thin layer of cheddar on top for reheating and all was golden. (My fiance thought it was fine as is.)

    As an aside, although it’s probably the directions from the recipe book, I was a bit offended to see the directions specifically calling for a food processor. It could have been phrased something along the lines of “combine into a paste — a food processor will give you a more even consistency”. “Time Savers” should never be the requirement.

    7:25 am  Mar 15th, 2011
  24. LJW

    I only have dried beans that I can soak and cook until tender. How would that translate from the 15oz canned? Would I still use 15oz of the soaked/cooked beans without any liquid? Do they even count the liquid as part of the ounces weight in the can? It’s been so long since I’ve used canned beans I can’t remember.

    10:10 pm  Mar 17th, 2011
  25. Rochelle

    my kids love raw veggies with dip. If I made this, they would be getting even more veggies and not even realize it! I’m going to give it a try!

    6:55 pm  Mar 18th, 2011
  26. CAA

    Been looking forward to making this ever since you posted it…. Finally made it this afternoon!
    I followed the recipe precisely, and tasted it before baking it as I always do. All I could taste was onion! I had used two shallots as specified. So I doubled the recipe (I had more of the ingredients) but didn’t add any more onion, and still, even after baking, the entire thing just tasted like raw onion. The whole house smells like onion actually.
    I’m wondering what you think could have gone wrong, or why that would be the case?
    Thanks for your help.

    4:39 pm  Mar 23rd, 2011
  27. Kris

    I made this last night to stick in the fridge & eat later tonight. @CAA, like you, I tasted a bit before putting it in the fridge, and yes – MAJOR onion flavor. I too used 2 shallots. I squeezed half a lemon in to try and cut the onion taste (like with hummus). We’ll see how it comes out tonight… Next time maybe I’ll just do one shallot? I’ll look forward to other readers’ results.

    11:07 am  Apr 1st, 2011
  28. Jen DePalma

    Mmmm bean dip .. yum to the crunchy curst and then smooth creamy bean puree sounds delsih! I wonder if it beat my hummus- lol

    6:22 pm  Apr 3rd, 2011
  29. Zibi

    I’ve been making a lot of fresh bean dips lately, the idea of a baked one caught my eye. Would this still work without the bread crumbs? Maybe mix another cheese with the parmesan?

    12:30 pm  Apr 8th, 2011
  30. christine

    this looked so awesome, i gave it a try today. it’s better than the hummus i’m used to making!!

    3:51 pm  Apr 16th, 2011
  31. Cathy

    Made this for Thanksgiving with homemade garlic pita chips, and it came out great. I tweeked it just a bit by adding a dash of cayenne and a squeeze of lemon juice.

    2:39 pm  Nov 25th, 2011
  32. Cathy

    Made this for Thanksgiving with homemade pita chips and it came out great. I tweeked it a bit by adding a dash of cayenne and a squeeze of lemon juice.

    2:41 pm  Nov 25th, 2011
  33. Elizabeth

    The vegetarians with the kids with dairy- and now a wheat-allergy came to town. Let me tell you I was happy to find this recipe!

    I cook my own heirloom beans with a lot of aromatics so flavor is never an issue. Used gluten-free bread crumbs and plain goat yogurt although sheep yogurt would have been even richer. A little parmesan can be tolerated, fortunately.

    Everything is looking great so far and it’s in the fridge for tomorrow (two shallots felt instintively wrong before I read the comments so I had already reduced the amount).

    11:18 pm  Dec 28th, 2012
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