Warm Tuscan White Bean Dip
This warm Tuscan white bean dip is a creamy, savory, and nutrient-packed appetizer featuring cannellini beans, sun-dried tomatoes, and rosemary. Perfect for parties or healthy snacking!
Ingredients
- 2 (15 oz.) cans white cannellini or white kidney beans drained and rinsed
- 4 green onions white and green parts, finely minced
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- Juice of ½ lemon
- 2 tsp fresh rosemary minced (or ½ tsp dried rosemary)
- 1/4 tsp crushed red pepper flakes optional
- 2 Tbsp olive or avocado oil + extra for drizzling
- Sea salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Sauté the green onions until softened, about 3-4 minutes.
- Add the minced garlic and cook for 30-60 seconds, stirring frequently to avoid burning.
- Stir in the sun-dried tomatoes, lemon juice, white beans, and rosemary. Add 2 tablespoons of water and cover the skillet; cook for 1-2 minutes.
- Transfer the mixture to a food processor. Add the remaining 1 tablespoon of olive oil and blend until smooth, scraping down the sides as needed.
- If the mixture is too thick, add hot water one tablespoon at a time until the consistency is creamy and smooth (around 1/4 to 1/2 cup).
- Spoon the dip into a serving dish, garnish with minced green onions, and drizzle with olive oil.
- Serve warm with your favorite fresh vegetables, crackers, or tortilla chips for dipping.