Sun Dried Tomato And Cannellini Bean Dip Recipes
SUN-DRIED TOMATO AND CANNELLINI BEAN DIP
A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.
Provided by weedak
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g
SUN-DRIED TOMATO DIP
Steps:
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
SUN-DRIED TOMATO AND CANNELLINI BEAN DIP
A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.
Provided by weedak
Categories Bean Dips
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g
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- Place the garlic, beans, 2 tablespoons reserved liquid from the can of beans, olive oil, lemon juice, sun-dried tomatoes, and oregano in the bowl of a food processor.
- Process until completely smooth, scraping down the sides of the bowl with a spatula, as needed. If more liquid is needed, add an additional tablespoon of reserved bean water. Taste and add salt and pepper, as desired.
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- Roughly chop the sundried tomatoes and place them in a food processor with the garlic and a pinch of sea salt.
- With the motor running, add the olive oil a little at a time and process until smooth and creamy (start with a 1/4 cup but you might need more depending on the texture you want).
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- Add the beans, lemon juice, garlic, and salt and pepper to your food processor. Slowly drizzle in the olive oil while blending on high. Blend until smooth (about a minute), then scrape down the sides.
- Add the sun-dried tomatoes and basil, and blend for an additional 30 seconds or so until they're incorporated to your liking. Give it a taste and add more lemon/salt/pepper/etc. if needed, then blend again.
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- Combine everything to a large salad or mixing bowl and toss well to combine. Toss for at least a minute or two to make sure that everything is mixed well. Taste and season with additional salt, pepper and vinegar as needed.
SUN-DRIED TOMATO DIP - NOURISH AND FETE
From nourish-and-fete.com
- Add beans, lemon juice, and garlic to the bowl of a food processor. Pulse to combine, then, with the motor running, add 1/3 cup olive oil and blend until smooth.
- Add sun-dried tomatoes, basil, thyme, salt, and pepper. Blend for about 1 minute more, until tomatoes are finely chopped and everything else is well-combined. Add additional olive oil, if desired, to adjust consistency to taste.
SUN DRIED TOMATO WHITE BEAN DIP - A SAUCY KITCHEN
From asaucykitchen.com
- Add everything to a blender/food processor and process until smooth. Start with two tablespoons olive oil - if you want it to be smoother, add another tablespoon and blend again.
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From aperfectfeast.com
- Drain the beans and place them in a three quart saucepan, covered by several inches of water. Boil for ten minutes, and then cover the pot and simmer for 75 minutes or until the beans are tender.
- Drain the beans and then place them in the food processor along with two tablespoons of the garlic, a quarter cup of the oil, and the salt, pepper, and lemon juice. Puree until smooth and then put the dip in a serving dish.
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