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!
- 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
- 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.
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.
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