Snack

Cannellini and Rosemary Dip with Celery

Name: Cannellini and Rosemary Dip with Celery
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 120 g Cannellini beans, tinned and drained; A generous tsp (6 g) Olive oil; 1 clove, about 3 g Garlic; A sprig, leaves chopped Fresh rosemary; A squeeze Lemon juice; 10 g Parmesan; 3 sticks, about 120 g Celery; To taste Black pepper

Cannellini beans blended with garlic and rosemary warmed in oil, and a little parmesan. Celery to dip. No nuts, no sesame.

Calories: 230kcal
Protein: 12g
Fat: 10g
Carbs: 22g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

Milk
Celery

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cannellini beans, tinned and drained120 g
Drained weight.
Olive oilA generous tsp (6 g)
Garlic1 clove, about 3 g
Fresh rosemaryA sprig, leaves chopped
Lemon juiceA squeeze
Parmesan10 g
Celery3 sticks, about 120 g
Black pepperTo taste

Method

Warm the oil in a small pan over low heat with the sliced garlic and the rosemary for two minutes, until the garlic just starts to colour. Take it off before it browns.
Blend the beans with the warm oil and everything in it, the lemon, the parmesan and a splash of water until smooth.
Season with pepper and salt if it needs it. Trim the celery, cut each stick in half and eat.

Worth knowing

Warming the garlic and rosemary in the oil first takes the raw edge off both. Cold, the garlic dominates everything.
Celery is 10 kcal per 100 g. Three sticks is the crudité that costs nothing worth counting.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.