Sun-dried Tomato & White Bean Dip

Isn't it beautiful how the same sun that ripens the fruit on the vine can also dry it out, giving it a richer flavour and creamier texture?   

Fun fact: some of you might be thinking, "but tomatoes aren't a fruit!" Scientifically speaking, it is indeed a fruit because it contains seeds, but in culinary terms it's often referred to as a vegetable. 

I'm always thinking of things that would be good to take to a potluck.

Yupp... this totally made the cut. 

It may not look like much, but it packs a LOAD of flavour. 

Made with nothing but wholesome ingredients.

A quick chop, a quick fry, a quick blend and then you're done. 

Enjoy it as a dip or serve as a spread. 

Watch The Video On How To Make This Recipe

Enjoy!

Sun-dried Tomato & White Bean Dip

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: approx. 2 cups
Prep Time: 10 min
Cook Time: 8-10 min
Total Time: 20 min

INGREDIENTS: Dip

1 tsp (5 mL) olive oil

1 medium red onion, minced 

2 cloves garlic, minced 

2 cups (360 g) cooked white kidney beans (cannellini beans)*

1/4 cup (25 g) sun-dried tomatoes, drained (if packed in oil)

1 lemon, juiced (~1 Tbsp or 30 mL)

1 Tbsp (5 g) nutritional yeast 

1 tsp (5 mL) balsamic vinegar 

salt + pepper to taste

2 Tbsp chopped fresh chives

INGREDIENTS: Optional Garnish

Fresh chives

Lemon slices

Sun-dried tomatoes 

Directions

1. Add the oil and onion to a pan on high heat. Sauté until the onions become soft and start to brown, about 5 minutes. Then add the garlic and continue to sauce until fragrant and the onions have lightly caramelized, about 3-5 more minutes. Add splashes of water as needed to deglaze and prevent burning throughout. 

2. Add the cooked onion, garlic, and all remaining ingredients to a food processor, excluding the chives, and blend until well combined. Some chunks can remain if you’d like a bit more texture, as I did. Then stir in the chives by hand. 

3. You can serve and enjoy immediately, but if able cover and allow to sit in the fridge for 2 hours or overnight to allow the flavours to meld. Serve as a dip with crackers, toasted bread and fresh veggies, or enjoy as a spread in sandwiches and wraps! 

Notes

1. *If cooking from dry, this is about 1 cup dry beans. If using canned, this is the amount in a 500 g can.

2. Speed-it-up: using canned beans speeds up the process.  

3. Storage: store in an air-tight container in the fridge for up to one 4 days. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia