Description
Quick and delicious white bean dip made with sun dried tomatoes, lemon and herbs,
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
- 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.
- 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.