Description
A creamy and flavorful sun-dried tomato and basil white bean dip that combines the smoothness of cannellini beans with the bright freshness of basil and the intense taste of sun-dried tomatoes. Perfect as a healthy appetizer or snack, this no-cook dip is easy to make in just minutes using a food processor.
Ingredients
Scale
Dip 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
- Prepare the Base: Add the drained white beans, lemon juice, minced garlic, and a pinch of salt and pepper to your food processor. This combination creates a creamy and tangy base for the dip.
- Blend with Olive Oil: Slowly drizzle the olive oil into the food processor while blending on high speed. Continue blending until the mixture is smooth, about one minute, stopping to scrape down the sides as needed for even consistency.
- Add Flavorings: Incorporate the sun-dried tomatoes and fresh basil leaves into the mixture and blend again for an additional 30 seconds until fully combined to your preferred texture.
- Adjust Seasoning and Serve: Taste the dip and add more lemon juice, salt, or pepper if desired, then pulse once more to mix. Serve the dip immediately or chill first if you prefer it cold. Optionally, drizzle extra olive oil over the top before serving for added richness.
Notes
- Sun-dried tomatoes can be in oil or dry-packed; if packed in oil, drain before use.
- Adjust the garlic quantity to suit your taste preferences.
- The dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with fresh vegetables, pita chips, or toasted bread slices.
