Easy to make in a food processor in 15 minutes, this creamy Sun-Dried Tomato Dip uses white beans in place of cream cheese and sour cream. Enjoy it with raw vegetables, crackers, or crusty bread for a taste of summer all year round.
Course Appetizer, Condiment
Cuisine Fusion, Mediterranean
Special diet gluten-free, nut-free, soy-free, vegan
Place the garlic, beans, 2 tablespoons reserved liquid from the can of beans, olive oil, lemon juice, sun-dried tomatoes, and oregano in the bowl of a food processor.
Process until completely smooth, scraping down the sides of the bowl with a spatula, as needed. If more liquid is needed, add an additional tablespoon of reserved bean water. Taste and add salt and pepper, as desired.
Transfer the dip to a bowl and refrigerate until ready to serve.
Drizzle with a little olive oil before serving (optional.)
Be sure to reserve two tablespoons of the liquid from the can of beans before rinsing them.Substitutions and additions:
If cannellini (white kidney beans) aren't available, Great Northern beans are a good substitute.
If you want to use dehydrated sun-dried tomatoes instead of the ones packed in olive oil, be sure to reconstitute them in hot water first. However, I recommend the ones in a jar of oil for best taste and texture.
Add a pinch of cayenne pepper or a few dashes of hot sauce for a little kick.
Serving suggestions:Serve the dip in a bowl with raw vegetables, crackers, or warm crusty bread. It also makes a delicious spread for toast, pita bread, bagels, and sandwiches.Storing and freezing:Cover and refrigerate the white bean dip for up to 3 days. Or freeze it by placing it in a container, leaving a little room at the top for expansion before placing the lid on it.It will keep in the freezer for 3 months. When you're ready to enjoy it, defrost it in the refrigerator for a day or two before serving.Nutritional information does not include the optional drizzle of olive oil.