White Bean Dried Tomato Dip

This healthy vegan white bean dip recipe is flavored with dried tomatoes and garlic for a unique take on a classic Tuscan appetizer.

Prep Time10

Total Time10

Course: Appetizers

Cuisine: Italian

Servings: 1/2 cups

Calories: 57kcal

2 cups cooked white beans
1/2 cup oil packed dried tomatoes (rehydrate if using non-oil-packed tomatoes)
4 cloves garlic peeled
3 tablespoons olive oil from tomatoes (regular oil if using rehydrated tomatoes)
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper
2 to 3 tablespoons water as needed for desired consistency

Place all the ingredients, except the water, into the bowl of a food processor. Pulse for a minute or until all the ingredients are starting to blend together.
With the motor running, add the water through the shoot, 1 tablespoon at a time, letting the motor run until the dip turns reddish from the tomatoes and the consistency is smoother. Add more water if needed to reach the desired consistency.
Scrape into a bowl and serve with cut vegetables and chips, crackers, or bread for dipping.

Make Ahead: Can be made ahead 2-3 days and kept in an airtight container in the refrigerator.