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Author Notes: This is my perennial party dip, always on the table when guests arrive, surrounded by an array of crackers and crudite. It's incredibly simple to make, it's easy to scale up, and it's rich and creamy without being too heavy. You can use some or all of the oil that the sundried tomatoes are packed in in place of straight extra virgin to boost the rich tomato flavor. —lastnightsdinner
Makes 1-2 cups
15 oz. can cannellini beans
cup oil-packed sundried tomatoes
cloves garlic, peeled
Kosher or sea salt
tablespoons fresh thyme leaves or chopped flat-leaf parsley
1-4 to 1/2
cups extra virgin olive oil
- Drain the beans and rinse them well under cold tap water.
- Roughly chop the sundried tomatoes, and place them in the bowl of a food processor with the garlic and a good pinch of salt. Pulse to form a chunky paste, then add the beans and the thyme or parsley.
- With the motor running, add the olive oil a little at a time and process until smooth and creamy. Serve with crackers or crudite, or spread on slices of toasted baguette.
- This recipe was entered in the contest for Your Best Recipe for Beans