Cannellini Bean Dip with Marinated Tomatoes

Cannellini Bean Dip with Marinated Tomatoes
Print Recipe
Servings
4
Servings
4
Cannellini Bean Dip with Marinated Tomatoes
Print Recipe
Servings
4
Servings
4
Ingredients
  • 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
  • 1 tablespoon fresh rosemary minced
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • Water for blending
Servings:
Instructions
  1. 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.
  2. In a blender, combine 3 tablespoons olive oil, beans, garlic, rosemary, lemon juice and salt.
  3. Blend until smooth, adding just enough water to keep the blender moving, about 1/4 of a cup.
  4. Spread dip on a serving platter and top with marinated tomatoes.
  5. Serve with vegetables, pita chips or crackers.
Recipe Notes

Thoroughly rinsing beans will reduce sodium by up to 40%.

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