Sun-dried Tomato and Cannellini Bean Dip

This weekend I had a chill-out night on my porch with my neighbors because we all seriously need a break! I really wanted to make Italian appetizers, so we could have something to eat while hanging out. I wanted to make something easy and different from my other two appetizers (posts yet to come), so I thought I would throw together an easy, healthy dip with veggies. I love cannellini beans, especially made into a dip. I made this dip special by adding sundried tomatoes, which are sweet and turned the dip a pretty peachy color and also add little bits of red. The lemon and herbs make pretty yellow and green specks, too. I love the contrast of the lemon with the creamy beans, and the sundried tomatoes are sweet and earthy. I think this looks really special with the variation in color. I garnished mine with an extra drizzle of olive oil, another chopped tomato, and some parsley to make it pretty.

Sun-dried Tomato and Cannellini Bean Dip
Printable Recipe

3 cloves garlic, peeled
1 lemon
2 15-oz can cannellini beans, drained and rinsed
6-8 oil-packed sun-dried tomatoes, drained
2 tbsp extra virgin olive oil, or the olive oil the tomatoes were packed in
2 tbsp fresh parsley
1/2 tsp dried oregano
black pepper and kosher salt to taste
crudite, for serving

1. Fit your food processor with the metal blade, and with the machine running, drop in the garlic to mince it. Turn the machine off.
2. Add the zest and juice of the lemon to the food processor along with all the rest of the ingredients. Pulse the mixture at first, then allow the machine to run until the dip comes to the consistency of your preference.
3. The dip can be made a day in advance and chilled. Serve with various crudite.

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