I served this White Bean and Sun Dried Tomato Dip with my favorite crackers. Not only is this a great dip, it would also be a great spread for a sandwich, pita, or on toasted baguette.
White Bean and Sun Dried Tomato Dip
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 and 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 and 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.
A creamy, flavorful dip, spread or appetizer that goes great on crackers, sandwiches or toasted baguette.
- 1-15 oz. can cannellini beans
- 1/3 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
- 1/4 cup extra virgin olive oil (might need up to a 1/2 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 1/4 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!