Basil Tomato White Bean Dip
This basil tomato white bean dip is the kind of recipe that checks every box: creamy, flavorful, nutrient-dense, and incredibly easy to make. It combines roasted cherry tomatoes and garlic with silky cannellini beans, fresh basil, lemon juice, and sun-dried tomatoes for a dip that feels both fresh and deeply savory. This dip turns a humble can of beans into something truly remarkable.
Ingredients
- 5 cloves garlic unpeeled
- 10 cherry tomatoes on-the-vine is preferred, but any small tomato works
- 1 teaspoon olive oil
- 1 15oz can Great Northern beans substitute with cannellini or navy beans
- 3 tablespoon sun-dried tomatoes
- 1 cup fresh basil leaves
- ½ lemon juiced
- 1 teaspoon kosher salt
- ½ teaspoon aleppo pepper or red pepper flakes (optional)
- pita chips to serve
Instructions
- Preheat and prepare: Preheat the oven to 425°F. Place cherry tomatoes and unpeeled garlic cloves on a small parchment-lined sheet pan, drizzle with olive oil, and sprinkle with salt.5 cloves garlic, 10 cherry tomatoes, 1 teaspoon olive oil
- Roast the vegetables: Roast for about 15 minutes, until the tomatoes are soft and slightly caramelized. Let cool, then peel the garlic from the skins. Set the tomatoes aside - these are just used to top the dip.
- Blend the dip: In a food processor, combine the beans, sun-dried tomatoes, basil, lemon juice, kosher salt, Aleppo pepper, and peeled roasted garlic. Blend for 1-2 minutes until smooth and creamy. If the dip is too thick, add 1 tablespoon of water or olive oil at a time, and blend again until your desired consistency is reached.1 15oz can Great Northern beans, 3 tablespoon sun-dried tomatoes, 1 cup fresh basil leaves, ½ lemon, 1 teaspoon kosher salt, ½ teaspoon aleppo pepper
- Plate and finish: Transfer the dip to a serving bowl and top with the roasted tomatoes. Optionally drizzle with olive oil and garnish with extra basil, Aleppo pepper, or flaky salt. Serve with pita chips.pita chips
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