Tuscan White Bean Dip
Prep time
Cook time
Total time
Sun-dried tomatoes lend tons of flavor to this rich and creamy dip. Paired with balsamic vinegar and fresh basil, it's a Tuscan-inspired savory treat.
Author: Good Health Gourmet
Recipe type: Appetizer, Side
Yield: 1 ½ cups
Ingredients
- 1 whole head of garlic (about 1 ½ oz)
- Fruity olive oil
- 1 ½ ounces sun-dried tomatoes, packed without oil
- 12 oz cooked white beans* (from ¾ cup or 170 grams dried)
- 1 tablespoon chopped fresh basil
- ¼ teaspoon kosher salt
- Several grinds of black pepper
- 1 tablespoon good balsamic vinegar
- 1 ½ teaspoons lemon juice
- ½ teaspoon lemon zest
Procedure
- Preheat oven to 400°F.
- Roast garlic: Remove papery outer layers of garlic skin, but don’t peel or separate cloves. Cut ¼ to ½ inch off the top of the head of garlic, exposing individual cloves. Place on a sheet of foil, drizzle with olive oil, and wrap tightly. Bake for 30-35 minutes, or until cloves feel very soft when pressed and exposed ends of cloves are caramelized and bronzed. Unwrap and set aside to cool for at least 10 minutes. Once cool enough to handle, hold over a bowl or piece of wax paper, and squeeze to extract roasted cloves.
- Hydrate tomatoes: Meanwhile, cover tomatoes with boiling water and let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving soaking liquid.
- Blend: Coarsely chop tomatoes and transfer to bowl of food processor. Squeeze in roasted garlic cloves (just hold the entire head over the bowl and press with equal pressure on all sides). Add ¼ cup reserved tomato soaking liquid and remaining ingredients and process until relatively smooth and creamy, drizzling in olive oil or more tomato liquid as necessary to achieve desired consistency. Season to taste with additional salt, pepper, balsamic or basil.
Notes
*If using canned beans, one 15-oz can should yield about 12 oz beans once drained. Be sure to rinse the beans well before using.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/tuscan-white-bean-dip/