White Bean & Sun Dried Tomato Dip

You can never have too many great dip recipes, don’t you think? I often get stuck serving the same old hummus and guacamole, but every once in a while I like to change it up with something a little different and unexpected. 

That’s why I LOVE this White Bean & Sun Dried Tomato Dip. It’s creamy, flavorful and super easy to make. It all starts with a little sautéed shallot and garlic. This is a simple way to add TONS of flavor! 

Next, just throw everything into a food processor and blend together! 

It really is as simple as that! I’ve partnered with Yves Veggie Cuisine to pair this dip with a protein packed appetizer. Yves Veggie Cuisine Kale & Quinoa Bites are a great snack alternative packed with veggies and an excellent source of Vitamins A and C! 

Simply pop these bites into the oven for 10-15 minutes while you make the dip and you’ll have a great snack or appetizer that’s perfect for all your entertaining needs! 

Check out how easy this is to pull together! 

White Bean & Sun Dried Tomato Dip

2017-02-20 16:35:04

Serves 4-6

Write a review

Save Recipe

Print

Ingredients

1. 1 teaspoon olive oil
2. 1 medium shallot, chopped
3. 1 garlic clove, minced
4. 1 (15 ounce) can white cannellini beans, rinsed and drained
5. 3-4 sun dried tomatoes, packed in oil
6. Juice from half a lemon (more to taste)
7. Large handful fresh basil leaves
8. 1/4 teaspoon salt
9. 1/3 cup olive oil
10. Yves Veggie Cuisine Kale & Quinoa Bites

Instructions

1. 1) Add 1 teaspoon olive oil to a small pan over medium heat. Add the shallot and cook for 3-4 minutes until it begins to soften. Add the garlic and cook for another minute. Remove from heat and set aside.
2. 2) In the bowl of a food processor add the beans, sun dried tomatoes, lemon juice, basil and salt. Pulse for 10-15 seconds. With the machine running drizzle in the olive oil and blend until well combined. Transfer to a bowl and serve with Yves Veggie Cuisine Kale & Quinoa Bites.

Notes

1. * To make the Yves Veggie Cuisine Kale & Quinoa Bites, preheat your oven to 400 degrees and bake for 10-15 minutes until golden brown. You can bake these while you're making the dip.
2. * Dip can be made ahead of time and stored in the fridge for up to 5 days.

life is but a dish https://www.lifeisbutadish.com/