Sundried Tomato and Sage White Bean Dip
This Sundried Tomato and Sage White Bean Dip is a creamy, savoury spread that can be made quickly in a food processor with a handful of simple ingredients. A stunning, scratch-made upgrade from traditional bean dips that you can have ready in 10 minutes.
Equipment
- Cutting board
- Sharp knife
Ingredients
- 1 540 ml (14-ounce) can cannellini or white kidney beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon water
- ½ cup sundried tomatoes (not in oil) finely chopped
- 2 tablespoons fresh sage leaves, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon lemon zest
- Coarse sea salt and freshly ground black pepper to taste
Instructions
- In a food processor, combine beans, olive oil and water and process until smooth. If the dip is too thick, add a little more water a teaspoon at a time until you reach your desired consistency.
- In a small mixing bowl, combine sundried tomatoes, sage, lemon juice and zest. Stir in beans and season with salt and pepper.
- Transfer the dip to a serving bowl. For the best flavour, consider chilling for 30 minutes to allow the flavours to meld. Garnish with an extra drizzle of olive oil before serving. Serve with crostini, Parmesan crackers, pita chips or fresh vegetables.
Notes
Make ahead: White bean dip may be made a day in advance and stored in a well-sealed container in the refrigerator. Reserve olive oil drizzle until ready to serve. Serve at room temperature.
Beans: If you don’t have cannellini or white kidney beans, both great northern and navy beans are great substitutes.
Sage: Thyme, basil or oregano would also work based on your preference. Rosemary has a much more potent flavour profile, so if you choose to use it start with 1/3 the amount called for.
Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days.