Description
This creamy Sun-dried Tomato and Basil White Bean Dip is a flavorful and healthy appetizer perfect for any gathering. Made with smooth cannellini beans, tangy lemon juice, fragrant garlic, rich olive oil, sun-dried tomatoes, and fresh basil, this no-cook dip combines Mediterranean flavors into a simple, delicious spread. Serve it chilled or at room temperature with pita, crackers, or fresh veggies for a delightful snack.
Ingredients
Scale
Main Ingredients
- 1 (14 ounce) can white (cannellini) beans, drained
- 1 tablespoon lemon juice (or more, to taste)
- 1-2 cloves garlic, minced
- Salt & pepper, to taste
- 1/4 cup olive oil
- 3-4 tablespoons sun-dried tomatoes
- 6 large leaves fresh basil
Instructions
- Blend the base: Add the drained white beans, lemon juice, minced garlic, and a pinch of salt and pepper into a food processor. While blending on high speed, slowly drizzle in the olive oil until the mixture becomes smooth, about one minute. Use a spatula to scrape down the sides to ensure even blending.
- Add sun-dried tomatoes and basil: Incorporate the sun-dried tomatoes and fresh basil leaves into the processor and blend for an additional 30 seconds or until the texture is evenly mixed to your preference. Taste the dip and adjust seasoning by adding more lemon juice, salt, or pepper as desired, then blend again briefly to combine.
- Serve or chill: Serve the dip immediately with an optional drizzle of olive oil on top, or chill in the refrigerator beforehand to enhance the flavors. This dip pairs wonderfully with pita bread, crackers, or fresh vegetable sticks.
Notes
- Use good quality sun-dried tomatoes packed in oil for best flavor and texture.
- Adjust lemon juice and garlic to suit your taste preference; more lemon will brighten the dip while extra garlic adds pungency.
- Can be stored refrigerated in an airtight container for up to 3 days.
- For a smoother dip, peel the beans before blending, though this is optional.
- This recipe is naturally vegan and gluten-free.
