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White Bean Dip with Sun Dried Tomato

White Bean Dip with Sun Dried Tomato & Herbs

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.
Course Appetizer, Party Food, Snack
Cuisine North American
Prep Time 15 minutes
Servings 16
Author Barry C. Parsons

Ingredients

  • 1 nineteen ounce can of white beans , drained & rinsed (See note)
  • 2 - 3 cloves finely minced garlic
  • 1/4 cup chopped sun dried tomatoes (oil packed)
  • 1 Tbsp chopped fresh herbs (basil, thyme, parsley or chives)
  • pinch salt and pepper to season
  • 1/4 cup extra virgin olive oil , approximately

Instructions

  1. 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.

  2. 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.
  3. 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.
  4. This dip will keep in the fridge for several days.

Recipe Notes

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.