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Whipped White Bean Spread with Caramelized Onions & Rosemary

A creamy, healthy dip made with white beans, caramelized onions, and fresh rosemary, perfect for parties or as a light snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

Whipped White Bean Base
  • 1 can 15.5 oz white beans, drained
  • 1/4 cup reserved bean liquid
  • 1 clove garlic, chopped
  • 2 tablespoons cream cheese or goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Caramelized Onion and Mushroom Topping
  • 2 large yellow onions, thinly sliced
  • 1 cup finely diced mushrooms
  • 1/4 cup sunflower oil or neutral oil
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon fresh rosemary, minced
  • 1/2 teaspoon salt
  • 3 tablespoons toasted pine nuts optional for garnish
  • Chopped parsley or extra rosemary optional for garnish
Serving Suggestions
  • Warm bread
  • Pita
  • Crackers
  • Vegetable sticks

Method
 

Preparation
  1. Place the beans, reserved liquid, garlic, cream cheese or goat cheese, salt, and pepper into a food processor. Blend until completely smooth and airy. Adjust seasoning and transfer to a shallow bowl.
Caramelization
  1. Warm the oil in a large skillet over low to medium-low heat. Add onions, mushrooms, tomato paste, half the smoked paprika, and half the salt. Cook for 10 minutes.
  2. Add remaining paprika and rosemary; cook 8–10 minutes more until soft and slightly crisp.
Assembly
  1. Spread the whipped beans in a bowl and spoon the onion–mushroom topping over the center. Add pine nuts and herbs if desired.

Notes

Store leftover spread in an airtight container in the fridge for up to 4 days. For freezing, leave out fresh herbs and pine nuts. Reheat topping gently to maintain texture.