Ingredients
Beans and Base
- 1 (14 ounce) can white (cannellini) beans, drained
- 1 tablespoon lemon juice (or more, to taste)
- 1-2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup olive oil
Flavorings
- 3-4 tablespoons sun-dried tomatoes (packed in oil preferred)
- 6 large leaves fresh basil
Instructions
- Prepare the base: Add the drained cannellini beans, lemon juice, minced garlic, salt, and pepper into a food processor. As it blends on high speed, slowly drizzle in the olive oil to create a smooth and creamy mixture. Blend for about one minute, stopping to scrape down the sides to ensure everything is evenly mixed.
- Add sun-dried tomatoes and basil: Once the base is smooth, add the sun-dried tomatoes and fresh basil leaves to the food processor. Blend for an additional 30 seconds or until the ingredients are incorporated to your preferred texture. Taste the dip and adjust the seasoning with more lemon juice, salt, or pepper if necessary. Blend again briefly if added.
- Serve or chill: The dip can be served immediately or chilled in the refrigerator for an hour to enhance flavors. Before serving, drizzle with an extra bit of olive oil on top for added richness and a beautiful presentation.
Notes
- For best flavor, use sun-dried tomatoes packed in oil; if using dry sun-dried tomatoes, rehydrate them in warm water first.
- Adjust the lemon juice and garlic according to taste preference for more tang or pungency.
- This dip stores well in an airtight container in the refrigerator for up to 3 days.
- Serve with pita chips, fresh vegetables, or toasted baguette slices for a delicious appetizer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
