Sun-Dried Tomato and Cannellini Bean Dip recipe

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Ingredients

1 (15 ounce) can cannellini beans, drained and rinsed
8 sun-dried tomatoes packed in oil, drained
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 tablespoon chopped fresh rosemary
2 cloves garlic, chopped
1 teaspoon chile-garlic sauce (such as sriracha)
1 teaspoon honey
1 teaspoon water, or as needed

Nutrition Info

112.9 calories
carbohydrate: 9.7 g
cholesterol: : -
fat: 7.4 g
fiber: 2.3 g
protein: 2.2 g
saturatedFat: 1 g
servingSize: -
sodium: 146 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

Recipe Yield

8 servings

Recipe Note

A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.

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