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White Bean Dip with Sun Dried Tomato and Herbs

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White Bean Dip with Sun Dried Tomato and Herbs is a creamy, savory appetizer packed with bold Mediterranean-inspired flavor. White beans, sun-dried tomatoes, fresh herbs, garlic, lemon, and olive oil blend into a versatile dip that is ready in minutes.

Ingredients

  • 1 can (15 ounces) cannellini or other white beans, drained and rinsed
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1 small garlic clove
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 2–4 tablespoons cold water, as needed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Chopped fresh basil or parsley, for serving
  • Chopped sun-dried tomatoes, for serving
  • Extra-virgin olive oil, for serving
  • Toasted baguette slices, optional for serving
  • Pita bread or pita chips, optional for serving
  • Crackers, optional for serving
  • Fresh vegetables, optional for serving

Instructions

  1. Add the drained and rinsed white beans, sun-dried tomatoes, garlic, lemon juice, lemon zest, basil, parsley, oregano, salt, black pepper, and optional crushed red pepper flakes to a food processor.
  2. Pulse several times to begin breaking down the beans and sun-dried tomatoes.
  3. With the food processor running, gradually drizzle in the olive oil and continue processing until the mixture becomes creamy.
  4. Add cold water 1 tablespoon at a time until the dip reaches the desired consistency. Use less water for a thick spread or more for a softer dip.
  5. Stop the food processor and scrape down the sides of the bowl. Process again until the dip is as smooth as desired.
  6. Taste and adjust the lemon juice, salt, black pepper, or herbs as needed. For stronger sun-dried tomato flavor, blend in an additional tomato or two.
  7. Transfer the dip to a serving bowl and, if time allows, let it rest for about 10 minutes so the flavors can develop.
  8. Before serving, drizzle with extra-virgin olive oil and garnish with chopped fresh herbs and sun-dried tomatoes.

Notes

  • For a cheesy variation, blend in 1/4 cup finely grated Parmesan.
  • For extra heat, increase the crushed red pepper flakes or add a small amount of Calabrian chili paste.
  • Fresh rosemary or thyme can be added for more herb flavor, but use rosemary sparingly.
  • Add a few pitted Kalamata olives for a saltier Mediterranean-style variation.
  • A spoonful of tahini creates an extra-creamy texture with subtle nutty flavor.
  • Roasted garlic can replace raw garlic for a sweeter, milder garlic flavor.
  • If using dry-packed sun-dried tomatoes, soak them in warm water for 10–15 minutes, then drain before blending.
  • Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • If the refrigerated dip becomes too thick, stir in a little water, lemon juice, or olive oil before serving.
  • The dip can be frozen for up to 2 months. After thawing, blend or stir it with a little olive oil to restore its creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/white-bean-dip-with-sun-dried-tomato-and-herbs/