White Bean and Sun-Dried Tomato Dip

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White Bean and Sun-Dried Tomato Dip

A simple dip that is super delicious! Serve with bread, crackers or veggies. I also like this dip used as a spread on sandwiches, yum!
My Notes:
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Prep Time8 minutes
Cook Time8 minutes
Total Time16 minutes
Meal Type: Appetizer, Lunch, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather)
Tool: Food Processor, Stove
Ingredient: Beans, Tomatoes
Servings: 4
Ingredients
  • 1 tablespoon(s) olive oil
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1 19oz can(s) white bean (lima beans, chickpeas, or white kidney beans) drained and rinsed
  • 1/4 cup(s) sun-dried tomatoes in oil, drained
  • 1/2 lemon juiced
  • 2 tablespoon(s) parsley
  • 2 tablespoon(s) chives
  • 1 tablespoon(s) tomato paste
  • 1 - 3 tablespoon(s) water (if needed to thin)
  • salt & pepper to taste
  • To Serve with White Bean Dip: bread, crackers, or veggies
US Customary - Metric
Instructions
  • Heat the olive oil in a small pan over medium heat and gently sauté the onion and garlic until they are lightly browned and caramelized, 5 - 10 minutes.
  • Transfer the onions and garlic into the bowl of a food processor, add the remaining ingredients and blitz until smooth. Serve with bread, crackers, or veggies. Store the dip in an air-tight container in the fridge for up to 4 days.
Notes
Oil-free: to make oil-free, omit the oil and instead do a water or broth sauté. For the sun-dried tomatoes use the kind packed in air. Before using them, soak them in hot water first to soften them, then drain before blending.
Nutrition
Serving: 1 serving without dippers (recipe makes 4 servings) | Calories: 152kcal | Carbohydrates: 29g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 42mg | Potassium: 701mg | Fiber: 8g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 3mg
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