Fast, easy, and delicious white bean sun-dried tomato dip with garlic, basil, and thyme. Perfect for parties, after-school, or game day snacking!
1can (15 ounces or 400 grams) cannellini or other white beansdrained and rinsed
juice of 1/2 lemon
1/3-1/2cupextra-virgin olive oil
5-6large leaves fresh basil
1teaspoonfresh thymeor 1/2 teaspoon dried
pinch of coarse sea or kosher salt
freshly ground black pepperto 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!