This sun-dried tomato and basil White Bean Dip is silky and full of flavor. Ready in under 10 minutes!
This dip has a lovely texture. It’s really smooth… even smoother than hummus. It also takes less time to prepare than hummus, which is nice. I only discovered White Bean dips in the past year. Where have they been all my life?! I’m going to try experimenting with other herbs and flavor combinations this year. Assuming they taste good, you will be able to find them here :)
I served this dip as part of the appetizer for the feast at my house this past Christmas and it was well liked by the vegetarians and carnivores in my life.
I’m not really sure what else to say about this dip. I mean there’s only so much you can say before you start repeating yourself, right? Some blog posts are meant to be short.
This is the food processor I use and I highly recommend it.
- 1 (19 fluid ounce) can white (cannellini) beans, drained
- Juice of 1/2 lemon
- 2 cloves garlic
- 1/3 cup olive oil
- 2-3 tablespoons sun-dried tomatoes
- 6 large leaves fresh basil
- Pinch salt
- Pepper, to taste
- Add beans, lemon juice, garlic, and salt and pepper to food processor. Slowly drizzle in olive oil while blending on high. Blend until smooth (about a minute).
- Add sun-dried tomatoes and basil, and blend for an additional 30 seconds or so until mixed.
- Serve chilled with an extra drizzle of olive oil if desired.
The crackers in the photos are 34 Degrees rosemary savory crisps.
Would you try this sun-dried tomato and Basil White bean dip?
*This post contains an Amazon.com affiliate link.
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