Sun-dried Tomato and Basil White Bean Dip
This vibrant Sun-dried Tomato and Basil White Bean Dip is a simple yet elegant Mediterranean-inspired appetizer. Creamy cannellini beans are blended with tangy sun-dried tomatoes, fresh basil, bright lemon, pungent garlic, and rich olive oil to create a flavorful, healthful spread, perfect for entertaining or a quick, nutritious snack.
Equipment
- 1 Food Processor or Blender Essential for achieving a smooth, creamy dip.
- 1 Chef's knife For mincing garlic, chopping basil, and sun-dried tomatoes.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Measuring spoons/cups For accurate liquid and solid measurements.
- 1 Citrus Juicer or Reamer To efficiently extract lemon juice.
Ingredients
Main
- * 1 19 fluid ounce can white (cannellini) bean, drained
- * juice of 1/2 lemon
- * 2 clove garlic minced
- * 1/3 cup olive oil
- * 2-3 tablespoon sun dried tomato
- * 6 large leaf fresh basil
- * pinch salt
- * pepper to taste
Instructions
- Drain and thoroughly rinse the cannellini beans under cold water. Set aside.
- Mince the garlic cloves finely. If using dry-packed sun-dried tomatoes, rehydrate them briefly in hot water, then drain and roughly chop. Roughly chop the fresh basil leaves.
- Combine the drained white beans, minced garlic, chopped sun-dried tomatoes, fresh basil, juice of 1/2 lemon, and a pinch of salt and pepper in a food processor.
- With the food processor running, slowly drizzle in the 1/3 cup olive oil until the mixture is smooth and creamy. Stop as needed to scrape down the sides.
- Process until the dip reaches your desired consistency, from slightly chunky to completely smooth.
- Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice as desired to balance the flavors.
- If the dip is too thick, add a tablespoon of water or a little more olive oil and blend again until the desired consistency is reached.
- Transfer the dip to a serving bowl.
- Garnish with a drizzle of extra virgin olive oil, a few extra chopped sun-dried tomatoes, or a fresh basil leaf for presentation.
- Serve immediately with pita bread, crackers, or fresh vegetables, or chill for at least 30 minutes for flavors to meld and deepen.
Notes
1. Bean Quality & Prep: Always rinse canned beans thoroughly to remove excess sodium and improve flavor. For an even creamier dip, briefly simmer the drained beans with a splash of water or vegetable broth before blending, then cool.2. Olive Oil: Use a high-quality extra virgin olive oil for superior flavor, as it's a prominent component. Drizzle a little extra on top before serving for visual appeal and an aromatic finish.3. Flavor Balance: Adjust lemon juice, salt, and pepper to taste. For a deeper garlic flavor without the raw bite, consider lightly sautéing the minced garlic in a teaspoon of olive oil before adding it to the processor, or even using roasted garlic.4. Sun-dried Tomatoes: If using dry-packed sun-dried tomatoes, rehydrate them briefly in hot water or olive oil before blending to ensure a smoother texture and distribute their intense flavor evenly.