Sun-dried Tomato and Basil White Bean Dip
This sun-dried tomato and basil white bean dip recipe is silky, healthy, and full of vibrant fresh flavors. It's simple to make with everyday ingredients in under 10 minutes!
Servings: 6
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 see note
- 6 large leaves fresh basil
Instructions
- Add the beans, lemon juice, garlic, and some salt & pepper to your food processor. Slowly drizzle in the olive oil while blending on high. Blend until smooth (about a minute), then scrape down the sides.
- Add the sun-dried tomatoes and basil, and blend for an additional 30 seconds or so until they're incorporated to your liking. Give it a taste and add more lemon/salt/pepper/etc. if needed, then blend again.
- Serve right away or chill first if preferred. I add an extra drizzle of olive oil on top.
Notes
- If using sun-dried tomatoes packed in oil, drain the oil first.
- This dip will last in the fridge for about 3 days (the basil may start to go a bit iffy if you leave it too much longer).
- You can also find this dip recipe in chapter 8 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Calories: 163kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 386mg | Fiber: 3g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
