Sun Dried Tomato and Rosemary White Bean Dip
Do you ever eat at a restaurant and think that the bread they serve before the meal is the best part? Sometimes it’s not even a case of the food being that bad, it’s just that the bread was that good. This happened to us 2 weeks ago at a nice seafood restaurant in Monterey, CA. Our entrees were good (and not cheap), but we walked away talking about how great the free bread had been…ha. Not only that, it came with this amazing white bean dip that we couldn’t stop eating. We tend to have a lot of hummus around our house, and honestly I just get bored of it sometimes. Which is why I couldn’t wait to recreate this white bean dip at home.
We’ve been eating this sun dried tomato and rosemary white bean dip non stop for the past 2 weeks. It only takes a few minutes to put together…just throw all the ingredients into a food processor (or blender) and blend until smooth. That’s it! It goes great with crusty bread, carrots, as a sandwich spread, and pretty much any other way you can think to eat it. My favorite way so far has been to spread it on a cracker and top it with a kalamata olive…yum.
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- 1 can cannellini beans, drained and rinsed
- 3 tbsp fresh lemon juice
- 2.5 tbsp olive oil
- 3 sun dried tomatoes
- 2 tbsp red onion, chopped
- 1 tbsp rosemary, chopped
- 1/2 of a medium garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- Combine all ingredients in food processor and blend until smooth
Nutrition for Entire Dip:
Fat: 42 grams
Sugar: 12 grams
Protein: 28.5 grams