Description
A quick and flavorful Sun-dried Tomato and Basil White Bean Dip that blends creamy cannellini beans with tangy sun-dried tomatoes and fresh basil. Perfect as a healthy appetizer or snack, this dip comes together in just 10 minutes using a food processor for a smooth, vibrant spread.
Ingredients
Dip Ingredients
- 1 (14 ounce) can white (cannellini) beans, drained
- 1 tablespoon lemon juice (or more, to taste)
- 1-2 cloves garlic, minced
- Salt & pepper, to taste
- 1/4 cup olive oil
- 3-4 tablespoons sun-dried tomatoes (preferably packed in oil)
- 6 large leaves fresh basil
Instructions
- Combine Base Ingredients: Add the drained white beans, lemon juice, minced garlic, and a pinch of salt and pepper into your food processor.
- Blend with Olive Oil: While blending on high speed, slowly drizzle in the olive oil until the mixture is smooth, about one minute. Scrape down the sides as needed to ensure even blending.
- Add Sun-dried Tomatoes and Basil: Incorporate the sun-dried tomatoes and fresh basil leaves into the mix and blend for another 30 seconds until ingredients are well combined but still maintain some texture.
- Adjust Seasoning: Taste the dip and add more lemon juice, salt, or pepper if needed. Blend again briefly to mix the adjustments thoroughly.
- Serve or Chill: Serve immediately with an optional additional drizzle of olive oil on top, or chill in the refrigerator before serving for a cooler, thicker dip.
Notes
- The sun-dried tomatoes packed in oil add richness; if using dry-packed, rehydrate them in warm water first.
- This dip can be stored in an airtight container in the fridge for up to 3 days.
- Serve with pita bread, crackers, or fresh vegetable sticks for a healthy snack.
- Adjust the amount of garlic and lemon juice based on your taste preference.
