The snack edit 582

Cannellini and Rosemary Dip with Celery

Make cannellini and rosemary dip with celery, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 3 steps

Download all 6 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Cannellini and Rosemary Dip with Celery, plated and ready to serve. — The finished recipe. Cannellini and Rosemary Dip with Celery

Ingredients 1 to 6 for cannellini and rosemary dip with celery arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Cannellini beans, tinned and drained (Drained weight.). 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

Ingredients 7 to 8 for cannellini and rosemary dip with celery arranged separately on a dark worktop. — Ingredients 7 to 8. 3 sticks, about 120 g Celery. To taste Black pepper

Cannellini and Rosemary Dip with Celery, preparation step 1: 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. — Step 1. 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.

Cannellini and Rosemary Dip with Celery, preparation step 2: Blend the beans with the warm oil and everything in it, the lemon, the parmesan and a splash of water until smooth. — Step 2. Blend the beans with the warm oil and everything in it, the lemon, the parmesan and a splash of water until smooth.

The finished cannellini and rosemary dip with celery. — Step 3. Season with pepper and salt if it needs it. Trim the celery, cut each stick in half and eat.

01 / 06

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓