White Bean Dip with Sundried Tomatoes
This luscious spread uses no added fat. The sundried tomatoes give it a wonderful smoky flavor and add the cancer-fighting antioxidant lycopene. Spread it on low-fat crusty bread or use it as a dip for baked pita chips. Recipe from Physicians Committee for Responsible Medicine.
Servings: 6 servings
Calories: 109kcal
Ingredients
- 6 sundried tomatoes, sliced oil-free
- 3 cups Great Northern beans, cooked, drained, rinsed (2) 15 oz cans
- 2 cloves garlic
- 1 teaspoon rosemary finely chopped or dried
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried sage
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 cup vegetable broth
- Optional toppings include: cilantro, green onions, smoked paprika
Instructions
- You can cook your own Great Northern beans from scratch in your InstantPot or keep things quick and easy by using canned beans. If using canned, be sure to drain and rinse them first.
- Place the sundried tomatoes in a heatproof bowl and pour approximately 1 cup of boiling water over them. Let them soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
- Add the cooked beans, spices, lemon juice, and garlic to a blender or food processor.If your blender has a tamper like my 5200 series Vitamix, it helps with dips and other recipes.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. Add the vegetable broth a little at a time until the dip reaches your preferred consistency.Taste and adjust any seasonings--salt, spices, lemon juice, as needed.
- Transfer the dip to a serving bowl and gently stir in the chopped sun-dried tomatoes, reserving a few for the top if desired.Finish with a light dusting of smoked paprika and a sprinkle of fresh cilantro for a beautiful presentation.
- Serve on crusty bread, baked pita chips, crackers, or sliced vegetables.
Video
Notes
Tips & Suggestions:
Step-by-step photos are included above to guide you through the recipe. Storage instructions and FAQ are also available in the article above about this recipe.
See more serving suggestions and variations in the article above.
Beans: The recipe calls for great northern beans, but you could also try white cannellini beans or navy beans. Chickpeas are white but are not a good substitute in this recipe because they don't get as creamy.
Sun-dried tomatoes: Many brands of sun-dried tomatoes do have oil, but there is an oil-free brand that can be ordered online. That's where I get mine.
Storage: Store the dip in an airtight container in the refrigerator for up to 5 days. It may thicken slightly as it chills, so simply give it a good stir before serving. If you'd like a thinner consistency, stir in a splash of vegetable broth or fresh lemon juice.
Nutrition
Serving: 0.5cup | Calories: 109kcal | Carbohydrates: 20g | Protein: 7g | Fat: 0.4g | Sodium: 142mg | Fiber: 5g | Sugar: 1g