For the life of me I can’t tell whether spring is a thing that exists anymore, but if so, it’s a great time for fuss-free entertaining! Here’s a nice, easy white bean dip for your next casual party. It’s high on flavor and low on hassle, and there’s a decent chance you can make it without a trip to the store. (Full disclosure: I went to the store, so.) White beans are way up there on the very short list of creamy good-for-you foods, and this dip is both satisfying and really pretty good for ya.
Canned beans are great here, and pesto from the store is fine, too, if you’ve found a brand you like. And stay tuned for a couple more ways to use this recipe later in the week.
Talk to you soon.
White Bean Dip with Pesto and Sun Dried Tomatoes
This tasty dip comes together in a flash and is great for casual entertaining. Serve it with veggies and chips for dipping, or bread for spreading. To make it vegan, use a cheese-free pesto.
- 2 15.5-ounce cans white beans, drained and rinsed
- 2 medium garlic cloves, roughly chopped
- 1 small shallot, roughly chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- A few good grinds black pepper
- 6 tablespoons sun dried tomato pieces, divided (see note)
- 6 tablespoons pesto, divided (see note)
- 3 tablespoons pine nuts
Into the bowl of a food processor fitted with the blade, add the beans, garlic, shallot, lemon juice, olive oil, salt, pepper, and half the sun dried tomato pieces. Process dip until perfectly smooth. With a spoon or spatula, stir in half the pesto until streaked throughout but not well mixed. Scrape into a wide, shallow serving bowl and garnish with remaining pesto, sun dried tomato, and pine nuts. Drizzle with olive oil and sprinkle with flaky sea salt if you like.
Serve with raw veggies for dipping.