Description
A creamy and flavorful Sun-dried Tomato and Basil White Bean Dip that blends smooth cannellini beans with zesty lemon, garlic, fresh basil, and rich sun-dried tomatoes. Perfect as a healthy appetizer or snack served with crackers, bread, or fresh veggies.
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 (packed in oil or rehydrated if dry)
- 6 large leaves fresh basil
Instructions
- Prepare the base: Add the drained white beans, lemon juice, minced garlic, and a pinch of salt and pepper to your food processor.
- Blend with olive oil: Slowly drizzle in the olive oil while blending on high speed. Continue blending until the mixture is smooth and creamy, about 1 minute. Stop and scrape down the sides of the bowl as needed to ensure even blending.
- Add sun-dried tomatoes and basil: Add the sun-dried tomatoes and fresh basil leaves to the food processor. Blend again for about 30 seconds or until the ingredients are fully incorporated to your liking.
- Adjust seasoning: Taste the dip and add more lemon juice, salt, or pepper if needed. Blend once more briefly to incorporate any additional seasoning.
- Serve: Serve the dip immediately or refrigerate to chill before serving. For extra flavor and presentation, drizzle a bit of olive oil on top before serving.
Notes
- If using dry sun-dried tomatoes, rehydrate them in warm water for 10-15 minutes before blending.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust lemon juice and garlic quantity based on your taste preferences.
- Serve with crackers, toasted bread, or fresh vegetables for a healthy snack or appetizer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
