White Bean Dip with Pesto and Sun Dried Tomatoes
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.
- 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 int
- o 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.