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White Bean and Tomato Dip

Options are always nice so I just love creating new dips and spreads. For this recipe you will need:

3/4 cup yellow cherry tomatoes

3/4 cup red cherry tomatoes

8 sprigs fresh basil, chopped

1 clove of garlic, minced

Olive oil

1 13.5 ounce can organic cannellini beans, drained

Salt and pepper to taste

Preheat your oven to 400.

On a foil-lined baking sheet add the tomatoes, basil and garlic. Drizzle with olive oil to coat and sprinkle with kosher salt. Roast for 15-20 minute (or longer depending on your oven) until the tomatoes are bursting and wrinkling.

Add them to a high-speed blender with the cannellini beans. Whip until smooth and season with salt, pepper, maybe a sprinkle of chopped, dried rosemary and a drizzle of olive oil to taste.

**I made an alternative to this with soaked and drained raw cashews. It added a heartiness and texture that was really delicious.

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