White Bean Sun-Dried Tomato Dip
Fast, easy, and delicious white bean sun-dried tomato dip with garlic, basil, and thyme. Perfect for parties, after-school, or game day snacking!
- 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.
To Make Ahead: Dip can be stored in the fridge for 3-4 days; keep in an airtight container with a thin coating of olive oil on top of the dip - this seals in the good flavor and locks out the rest!
Calories: 162kcal, Carbohydrates: 15g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Sodium: 299mg, Potassium: 374mg, Fiber: 3g, Sugar: 1g, Vitamin A: 45IU, Vitamin C: 4.1mg, Calcium: 51mg, Iron: 2.3mg
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