Tomato and White Bean Dip Recipe

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With a mildly spicy tomato flavor, this dip goes well on crackers, chips or vegetables.
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Update Servings
  • 45 ounces great northern white beans, drained and rinsed (3 cans)
  • 1/2 cup onion, chopped
  • clove garlic, chopped
  • 3/4 cup sun dried tomatoes (rehydrate according to package directions)
  • 1 small shallot, chopped
  • 1 tablespoon fresh rosemary, leaves only, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt, more to taste if desired
  • 1/2 teaspoon freshly ground black pepper, more to taste
  • 1/2 cup boiling water
  • 1/2 teaspoon crushed red pepper, or to taste
  • garnish with fresh parsley or cilantro
Container: Food Processor and a serving bowl
15 mins
0 mins
  • Place the drained beans, onion, garlic, reconstituted sun dried tomatoes, shallot and rosemary in a food processor. Using the steel blade, process until mixture is smooth. Add lemon juice, olive oil, and boiling water gradually while the machine is running.
  • Season to taste with salt, pepper and red pepper.
  • Transfer to a bowl, cover and refrigerate until ready to serve. Garnish with chopped parsley. Serve with crackers and cut up fresh vegetables alongside.
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