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Cannellini Bean Dip with Marinated Tomatoes

Servings: 4


  • 1 pint cherry tomatoes halved
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil divided
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 15–ounce cans cannellini beans rinsed and drained
  • 1 tablespoon garlic


  • Combine tomatoes, vinegar, 1 tablespoon olive oil, salt and pepper in a bowl. Toss to combine. Let marinate for at least 30 minutes, stirring occasionally.
  • In a blender, combine 3 tablespoons olive oil, beans, garlic, rosemary, lemon juice and salt.
  • Blend until smooth, adding just enough water to keep the blender moving, about 1/4 of a cup.
  • Spread dip on a serving platter and top with marinated tomatoes.
  • Serve with vegetables, pita chips or crackers.