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White bean dip with sun-dried tomatoes

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Ingredients for 4 servings:

  • 1 can cannellini beans
  • 200 g tomatoes, dried in oil, drained (reserve oil for another use)
  • 150 g milk or almond-based cream cheese substitute
  • 1 lemon(s), juice
  • Salt and pepper, freshly ground
  • some oil from the tomatoes for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Set aside a few beans and sun-dried tomatoes for garnish. Blend all ingredients together with an immersion blender or in a food processor until smooth. Season with salt and pepper. This dip tastes great with raw vegetables or crackers and will keep in the refrigerator for about 5 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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