Summer entertaining is all about pulling together dishes that use fresh, seasonal ingredients with ease — and minimal time in front of the stove! No-cook recipes like this creamy dip can be made ahead in the food processor and kept in the refrigerator for up to one week. It can be used in a variety of ways; serve it with a crudite platter, as a spread on crackers or even as a condiment on sandwiches. One of my favorite ways to enjoy this is to smear it on grilled crusty bread! It literally melts into the hot bread!
The base of this dip uses canned cannellini beans, but you can also use chick peas if that’s all you have on hand. I prefer to use cannellini beans for their creamy texture. You can also replace the sun-dried tomatoes with roasted red peppers. It will change the flavor of the dip, but will definitely be delicious! If using jarred roasted peppers, be sure all of the skins are removed and pat them dry as best you can so they’re not too wet when you add them. I love the orange-red tint that the tomatoes give this dip, too!
Cannellini Bean & Sundried Tomato Dip
- 1 15 oz. can cannellini beans, rinsed and drained
- 1-2 garlic cloves, peeled and left whole
- 4-5 sun-dried tomatoes, plus a few extra for chopping and adding to the top of the prepared dip
- 3-4 basil leaves, torn
- Zest of 1/2 a lemon
- Juice of half a lemon
- Good quality extra virgin olive oil
- Step 1 In the bowl of a food processor fitted with the blade attachment, combine the rinsed beans, garlic cloves, sundries tomatoes, basil, lemon zest and juice.
- Step 2 Season with sea salt and white pepper.
- Step 3 Pulse to begin combining. Slowly pour the extra virgin olive oil into the feed tube of the machine until the dip gets super creamy and is well combined and smooth.
- Step 4 Taste the dip for seasoning and adjust to your taste. If you prefer a little heat, you can also add a pinch of red pepper flakes or a few dashes of your favorite hot sauce.
- Step 5 Spoon the dip into a bowl and top with chopped sundried tomatoes, if desired.
- Step 6 Store in an airtight glass jar or container in the fridge. Drizzle the top with additional olive oil before storing to help prevent the dip from oxidizing.