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Introduction
The humble bean dip has been a staple of Mediterranean cuisine for centuries, with each region boasting its own unique twist. This White Bean and Roasted Tomato Dip draws inspiration from the sun-soaked flavors of Italy and Greece, where beans and tomatoes are revered ingredients. Traditionally, bean dips were a way to stretch protein sources and preserve the harvest, but they've evolved into beloved appetizers in their own right. This modern interpretation elevates the classic by roasting tomatoes to intensify their flavor, adding a delightful depth to the creamy base. It's a perfect example of how simple, wholesome ingredients can be transformed into something truly extraordinary.
Ingredients
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, peeled and smashed
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons pine nuts, toasted (optional)
Step 1:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2:
Toss halved cherry tomatoes and smashed garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, until tomatoes are soft and slightly caramelized.
Step 3:
While tomatoes are roasting, drain and rinse the cannellini beans.
Step 4:
In a food processor or high-powered blender, combine the beans, roasted tomatoes and garlic, remaining olive oil, lemon juice, rosemary, and oregano. Blend until smooth, scraping down the sides as needed.
Step 5:
Taste and adjust seasoning with salt and pepper as needed. If the dip is too thick, add a tablespoon of water or olive oil at a time until desired consistency is reached.
Step 6:
Transfer the dip to a serving bowl. Drizzle with extra olive oil, and garnish with torn basil leaves and toasted pine nuts (if using).
Q: Can I make this dip ahead of time?
A: Yes, you can prepare the dip up to 24 hours in advance. Store in the refrigerator and bring to room temperature before serving.
Q: Is this dip freezer-friendly?
A: While it's best enjoyed fresh, you can freeze the dip for up to 1 month. Thaw in the refrigerator overnight and stir well before serving.
Q: Can I use dried herbs instead of fresh?
A: Yes, but reduce the amount by half as dried herbs are more concentrated. For best flavor, use fresh herbs when possible.
• For a smoother dip, remove the skins from the cannellini beans before blending.
• Great Northern beans can be substituted for cannellini beans if needed.
• Use high-quality extra-virgin olive oil for the best flavor.
• Roast extra tomatoes to use as a garnish on top of the dip.
• This recipe is naturally gluten-free and vegan.
• For a nut-free version, omit the pine nuts or replace with roasted pumpkin seeds.
Serve the dip at room temperature with crudités, pita chips, or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Start roasting the tomatoes first, then prepare the other ingredients while they cook to maximize efficiency.
- For a smoother texture, remove the skins from the cannellini beans before blending
- Use high-quality extra-virgin olive oil for the best flavor
- Adjust the consistency of the dip by adding more liquid (water or olive oil) if needed
For a spicier version, add a pinch of red pepper flakes or a roasted jalapeño. For a creamier dip, blend in 2 tablespoons of tahini.
Pair with a crisp white wine like Pinot Grigio or a light rosé. For a non-alcoholic option, try sparkling water with a splash of lemon.
Best in summer when fresh tomatoes are at their peak, but can be enjoyed year-round.
Contains beans (legumes). Optional ingredients include tree nuts (pine nuts). Naturally free from gluten, dairy, eggs, and soy.
