White Bean and Rosemary Tapenade

  • Yield: 16 servings


1 (15-ounce) can or jar white beans, rinsed and drained well (jarred white beans are better quality)
2 garlic cloves
2tablespoons capers, drained
1teaspoon Dijon mustard
1/4cup extra-virgin olive oil
Juice of 1 lemon (2 tablespoons)
1tablespoon fresh rosemary leaves or 1/2 teaspoon dried
Freshly ground black pepper or cayenne pepper


  1. Combine all ingredients in a blender or food processor fitted with metal blade and process or blend about 45 seconds until smooth and creamy. Allow to sit at least 1 hour so the flavors can get to know one another.

Nutritional Info *per serving

  • Calories 56
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 10mg
  • Carbohydrate 4g
  • Fiber 1g
  • Protein 16g