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    White Bean & Sun Dried Tomato Dip

    Feb 23, 2017 / by Laney Schwartz / 4 Comments(updated Feb 5, 2020)

    Jump to Recipe·Print Recipe

    White Bean & Sun Dried Tomato DipYou 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.

    White Bean & Sun Dried Tomato DipThat’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!

    White Bean & Sun Dried Tomato DipNext, just throw everything into a food processor and blend together!

    White Bean & Sun Dried Tomato DipIt 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!

    White Bean & Sun Dried Tomato DipSimply 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

    Print
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    White Bean & Sun Dried Tomato Dip

    • Yield: 4 1x
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    Ingredients

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

    Instructions

    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. In the bowl of a food processor add the beans, sun dried tomatoes, lemon juice, basil, salt and shallot mixture. 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

    * 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.
    * Dip can be made ahead of time and stored in the fridge for up to 5 days.

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

    This recipe is sponsored by and in partnership with Yves Veggie Cuisine. As always, all opinions are my own. Thanks for supporting the brands that help make Life is but a Dish possible!

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    Filed Under: Appetizers, Vegetarian Tagged With: appetizer, dip, Kale, kale & Quinoa bites, Life is but a Dish, Quinoa, sun dried tomatoes, white bean dip, Yves Veggie Cuisine

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. sonia

      June 02, 2020 at 3:54 pm

      I can’t get a hold of the Yves product. Have you tried this with other thing? Is it good with tortilla chips? How is it as a veggie dip?

      Reply
      • Life is but a Dish

        June 04, 2020 at 1:11 pm

        Totally great!

    2. Patty B

      October 27, 2017 at 2:26 pm

      Recipe does not mention what to do with the sautéed garlic and shallots??

      Reply
      • Life is but a Dish

        October 27, 2017 at 11:02 pm

        Fixed!

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