White Bean Dip with Sun Dried Tomato & Herbs. A vegetarian dip that’s a flavourful alternative to hummus. An easy party dip for veggies, chips or crackers.
Originally posted May 2017.
With my daughter home from university in Toronto for the summer, we are seeing a lot more vegetarian food around here. This white bean dip that she made is the latest tasty snack food on offer.
There is always hummus in the fridge; it’s a go-to snack food in our house but a tasty, flavour infused alternative is always welcome.
This recipe is very easy and very adaptable, so make it the way you like it. Add more or less sun dried tomatoes, herbs or garlic to suit your own taste.
The amount of oil is also very adaptable, depending on how you want to use the dip. With less oil, this can be made as a set of flavourful bean paste that makes delicious sandwiches along with fresh lettuce and tomato.
Use more oil and it becomes a creamy dip for veggies, crackers, pretzel chips or whatever else you care to dunk in. We found that some multi-seed crackers were particularly good with this white bean dip. Their nutty taste was absolutely delicious paired with the garlic tomato & herb flavour.
Made early in the week, this dip will last for several days …if it lasts that long. We have small, 4 ounce containers with snap on lids that we sometimes keep single servings in, so that the kids can easily grab one to take along with bread or crackers on hikes or picnics.
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White Bean Dip with Sun Dried Tomato & Herbs - a vegetarian dip that's a flavourful alternative to hummus. An easy party dip for veggies, chips or crackers.
- 2 1/2 cups canned white beans (Drained and well rinsed) (see note below)
- 2 cloves garlic, very finely minced
- 1/4 cup sun dried tomatoes (oil packed or rehydrated)
- 1 Tbsp chopped fresh herbs (basil, oregano, dill, whatever you like or mix your favourite herbs)
- 1/4 tsp salt
- pinch pepper to season
- 1/4 cup extra virgin olive oil (approximately)
- Rinse the beans and add them to a food processor along with the garlic and sun dried tomatoes. Pulse until a chunky consistency, then add the herbs, salt and pepper.
- With the processor turned on, begin to stream a little olive oil into the bean mixture until it is smooth and the consistency you are looking for.
- If you want you use it as a spread for bread, use less olive oil, if you want a creamier dip, add a little more olive oil.
- This dip will keep in the fridge for several days.
Note: You can use practically any canned beans you like in this recipe as long as they are plain and unseasoned. You could also slow simmer dried beans in lightly salted water and use an equal amount, about 2 1/2 cups cooked beans. White Kidney Beans or Cannellini beans are good choices.
Serving Size1 serving
Amount Per Serving Calories 70Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 149mgCarbohydrates 7gFiber 2gSugar 0gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.