Last weekend when my parents were visiting I did a little cooking & baking. One thing on the list was an appetizer or dip to go with our Italian meal.
I came across this White Bean & Sun-dried Tomato Dip on Food 52 a while back and had it waiting in the que. It was so easy to put together and was a hit with everyone.
We eat a lot of Italian food in my house. In May my dream of someday eating food in Italy will come true, but until then I have fun pretending I know how to make Italian food as good as they do over there (I know my reality will be shattered the minute I take a bite of a true Italian pasta dish).
I served this White Bean & Sun-dried Tomato Dip with my favorite Rosemary Italian style crackers from Trader Joes (have you tried these yet?! They are great). Not only is this a great dip, it would also be a great spread for a sandwich, pita, or on toasted baguette.
I am glad I tried this dip out and can add it to my list of favorites when I have company over. Now back to dreaming about Tuscany.
- 1-15 oz. can cannellini beans
- ⅓ cup oil-packed sundried tomatoes (a little extra for garnish)
- 2 cloves garlic, peeled
- Kosher or sea salt
- 1 tablespoon fresh chopped flat-leaf parsley
- ¼ cup extra virgin olive oil (might need up to a ½ cup depending on texture)
- Roughly chop the sundried tomatoes and place them in a food processor with the garlic and a pinch of sea salt.
- Pulse to form a chunky paste, add the beans and the parsley and continue to pulse.
- With the motor running, add the olive oil a little at a time and process until smooth and creamy (start with a ¼ cup but you might need more depending on the texture you want).
- Garnish with flat leaf Italian parsley and a little bit of the sun-dried tomatoes on top.
- Serve with crackers, vegetables or spread on baguette. Store leftovers in an airtight container in the refrigerator.
Slightly adapted from Food 52
Have a good one!