I looooove a good dip. Growing up I always had my staple favorites: French onion, sour cream & onion, a variety of cheese dips, and bean dip. In recent years I’ve really enjoyed experimenting with a variety of flavors and mediums. Here is one we really enjoyed and it’s a burst of sun-ripened flavor you can enjoy any time of the year!
This dip transforms the humble white bean into the perfect medium for a delicious dip everyone will enjoy. Beans, sun-ripened tomatoes, basil and olive oil combine to create a creamy texture and delightful flavor. Whether you prefer a thicker or creamier consistency, simply adjust the amount of olive oil until the desired consistency is reached.
Perfect for at home, entertaining, or as a healthy snack to take to work, this dip can be made well in advance. In fact, the flavors only get better with time!
This dip pairs perfectly with your choice of chips, veggies, crackers or toasted pieces of crusty bread. I whipped up a variety platter to go with this dip and let everyone dig in as they pleased. It was a hit!
I got a variety of veggies and opened a few bags of some of our favorite chips from Food Should Taste Good. Made with simple, real ingredients, all of their chips are non-GMO, certified Kosher and certified gluten-free. And they taste fantastic! I love their flavors and the variety of colors and used a variety for my bean dip platter.
Whatever you choose to serve alongside this dip, you and your guests are sure to love it!
Let’s get started!
Simply combine all the ingredients in a food processor.
Pulse until the desired consistency is reached, adding more olive oil if necessary. That’s it! Keep it covered in the refrigerator until ready to serve.
Enjoy!
- 1 (15 oz ) can cannellini beans, drained and rinsed
- 2 cloves garlic, roughly chopped
- ½ cup loosely packed fresh basil leaves
- ⅓ cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup quality extra virgin olive oil
- ½ teaspoon salt
- Combine all the ingredients in a food processor and pulse until smooth, adding more olive oil if necessary until desired consistency is reached. Store covered in the refrigerator until ready to use.
- Serve with Food Should Taste Good Tortilla Chips or chips of your choice, vegetables, crackers or pieces of toasted crusty bread.
A special thank you to Food Should Taste Good for sponsoring this post! I’m grateful to work with and share brands that I love. As always, all opinions are entirely my own.
Whitni @ A Cookie & A Kiss says
I never thought of a combination like this. Looks absolutely delicious!
Kimberly @ The Daring Gourmet says
Thanks, Whitni, it’s soooo good!
[email protected] says
This is an amazing dip, thanks for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Michelle!
Michelle @ The Complete Savorist says
I am so with you about the love of dips. This looks amazing and a so much better for you than anything I make using sour cream.
Matt @ Plating Pixels says
Very interesting. It’s sort like a hummus mixed with pesto. This would be a tasty dip!
Maris (In Good Taste) says
Love white beans and sundried tomatoes. Looks like a delicious dip!
sue|theviewfromgreatisland says
This dip is such a nice change from hummus!
[email protected] says
this dip is awesome. I am eating some right now.
Kimberly @ The Daring Gourmet says
Fantastic! Thanks for making this and for your feedback! :)
Melanie | Melanie Makes says
I’m also a dip fan and this one sounds delicious!
Erin @ Texanerin Baking says
How awesome that they’re certified GF and non-GMO! I’ve never had those chips but I’ll definitely be on the lookout for them now. :)
Kimberly @ The Daring Gourmet says
Erin, many of them are even vegan. But best of all, they taste fantastic!