Whip up this flavorful dip in your food processor in no time flat. You can cook the beans from scratch if you wish, but canned beans work perfectly fine. Sun-dried tomatoes, garlic, and spices give a burst of flavor. Serve with crackers or raw vegetables.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 3 (15-ounce) cans white Italian kidney beans (cannellini beans), drained and rinsed
- 2 cloves garlic, coarsely chopped
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1/4 cup sun-dried tomatoes, finely minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon dried basil or 1/4 cup fresh minced basil
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
Preparation:
Place drained beans, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Puree until smooth. With the motor running, slowly drizzle in the olive oil until the dip is emulsified and thoroughly mixed.
Scrape dip into a bowl. Add sun-dried tomatoes, cumin, chili powder, basil, salt, and pepper. Stir to combine.
Serve white bean dip with crackers, pita crisps, thick dipping chips, or fresh vegetables.
Yield: about 6 appetizer servings
Scrape dip into a bowl. Add sun-dried tomatoes, cumin, chili powder, basil, salt, and pepper. Stir to combine.
Serve white bean dip with crackers, pita crisps, thick dipping chips, or fresh vegetables.
Yield: about 6 appetizer servings
