Sun-Dried Tomato Dip
So quick and easy - serve this dip with veggies, crackers, or bread for the perfect crowd-pleasing appetizer.
Ingredients
- 1 (15 ounce) can 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
- 6-8 whole sun-dried tomatoes see note
- 5-6 large leaves fresh basil
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- pinch of coarse sea or kosher salt
- 6-8 cranks fresh ground black pepper
Instructions
- 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.1 (15 ounce) can cannellini or other white beans, juice of 1/2 lemon, 2-3 cloves garlic, 1/3-1/2 cup extra-virgin olive oil
- 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.6-8 whole sun-dried tomatoes, 5-6 large leaves fresh basil, 1 teaspoon fresh thyme, pinch of coarse sea or kosher salt, 6-8 cranks fresh ground black pepper
- Serve immediately with an additional drizzle of olive, if desired.
Notes
- What kind of sun-dried tomatoes? This dip works well with nearly any kind of sun-dried tomatoes you find or have on hand: whole or julienned, dry or oil-packed. If using julienned tomatoes, suggest starting with 2-3 tablespoons, then tasting the dip and adding more if desired.
- If using dry-packed sun-dried tomatoes, which are often sold in small sachets near nuts and salad fixings, you will probably want to add the full amount of olive oil as called for in the recipe.
- If using oil-packed sun-dried tomatoes, which typically come in small jars, shake any excess oil from the tomatoes before blitzing them in the dip, and be conservative with adding extra olive oil until you reach your desired consistency. Bonus, however: you can use the oil from the jar of tomatoes in place of regular olive oil in the dip for added flavor and less waste!
- Storage. Dip keeps well in the fridge for 3-4 days. Store in an airtight container with a thin coating of olive oil on top of the dip; this seals in the good flavors and locks out the rest!
- Nutrition. Nutritional info is an estimate based on dividing this recipe among 10 small portions and does not include crackers, veggies, or other dippers.
Nutrition Estimate
Calories: 65 kcal, Carbohydrates: 1 g, Protein: 1 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 1 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 20 IU, Vitamin C: 1 mg, Calcium: 1 mg, Iron: 1 mg
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