Fast, easy, and delicious white bean sun-dried tomato dip, packed with the flavor of garlic and herbs. Perfect for parties, after-school, or game day snacking!
I have not always been a dip person. I think it has mostly to do with the texture – and probably the fact that all too often, it’s kind of a sad after-thought next to the veggie tray.
I also used to be extremely intimidated by making things from scratch. The first time someone told me they were making hummus, as opposed to, you know, buying a tub from the grocery store, I’m pretty sure I assumed they were insane, and probably also an alchemist.
Turns out – shocker! – making lots of things from scratch is pretty easy, with the right tools and recipes, and often tastes about eleventy billion times better than store-bought. (Including hummus! This is my favorite basic recipe. Forgive the crummy photo. What a difference a year makes!)
Plus it’s just satisfying to know you can make it yourself, right!?
As you can see, this dip is a pretty straightforward mix-and-blend situation. Combine white beans and garlic. Puree. Looking good! Now add sun-dried tomatoes, some herbs, salt, and pepper. Puree again. Looking GREAT!
Depending on how long you run the food processor during the second step, you can control how large or small you’d like the pieces of sun-dried tomatoes. After extensive, um, research (tough job..) I found I prefer them sort of medium-small. This way they don’t distract from the creaminess of the dip, and just blend in nicely with all the savory flavors of garlic, basil, thyme, and sea salt.
[clickToTweet tweet=”Take game day or after-school snacking up a notch with sun-dried tomato white bean dip!” quote=”Take game day or after-school snacking up a notch with sun-dried tomato white bean dip!”]
Scoop it out into a bowl, drizzle a little extra olive oil on top – because that is always a good idea – and watch the crowd form.
This would be a terrific after-school snack with veggies and/or crackers – I especially love it with cherry tomatoes and sliced radishes, yum! And it’s definitely on my menu for game day as the NFL season approaches. (Go Steelers!)
It also keeps well in the fridge, in fact it only gets more flavorful, so you can easily make a batch then pop out the bowl for a great snack several days running. If there’s any left, that is…
This much is for sure: with a recipe as simple and delicious as this at your disposal, dips are an after-thought no more. Hope you love it!
White Bean Sun-Dried Tomato Dip
- 1 can (15 ounces or 400 grams) cannellini or other white beans drained and rinsed
- juice of 1/2 lemon
- 2-3 cloves garlic peeled
- 1/3-1/2 cup extra-virgin olive oil
- 8-10 sun-dried tomatoes
- 5-6 large leaves fresh basil
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- pinch of coarse sea or kosher salt
- freshly ground black pepper to taste
- Add beans, lemon juice, and garlic to the bowl of a food processor. Pulse to combine, then, with the motor running, add 1/3 cup olive oil and blend until smooth.
- Add sun-dried tomatoes, basil, thyme, salt, and pepper. Blend for about 1 minute more, until tomatoes are finely chopped and everything else is well-combined. Add additional olive oil, if desired, to adjust consistency to taste.
- Serve immediately with an additional drizzle of olive, if desired.