Made from store cupboard ingredients, White Bean Dip with Sundried Tomato can be ready in just minutes, whenever you want it. Colourful & punchy this dip is perfect for parties or any time you need a snack to keep your glass of wine company.
If I’m having dip to accompany nibbles of any kind, I want a concoction that has got a bit of character about it. A dip that not only looks appealing but also delivers a wheelbarrow full of texture and flavour. I don’t think that I’m asking too much.
I also think that homemade dips are under-rated. It’s just so easy to slip a pot of salsa or soured cream & chives into the supermarket trolley and be done. I realise I’m on slippery, slovenly territory here, but I do have standards. I draw the line at guacamole. That is one customer I insist on making fresh – every time.
Homemade dips are usually really quick to make with the bonus that you know exactly what goes into them. Or rather what does not go into them. I’m talking about those added nasties needed to keep a dip looking fresh on the supermarket shelf. For precisely how long? Sometimes that can be a revelation to me.
Homemade, on demand, is as fresh as things can get. Nasties are not required.
Cue my White Bean Dip with Sundried Tomatoes. Made with store cupboard ingredients, this is one dip that can be on standby for whenever the need for dipping and scooping arises. It also looks the part – coming in a pretty shade of salmon pink. And it delivers full-on flavour.
This dip is ready in a matter of minutes and, bonus; it’s also quite a healthy little pot to serve up.
I’m particularly keen on serving a pot of White Bean Dip up with fresh, crunchy vegetables such as blanched asparagus or finely sliced carrots, a little stack of seeded crackers and a few quality olives to round off my not insignificant snack platter. Oh, and a glass of wine – white or red. I’m not fussy.
I’ve made this White Bean Dip using butter beans and again using cannellini beans. My personal preference is butter beans (aka lima or sieva beans). They seem to create a slightly creamier, softer dip. But if butter beans are not your thing, then cannellini beans will be fine too. Likewise, the texture can be adjusted to suit your whim: keep it thick & chunky or blend until it’s as smooth as Clive Owen.
- 1 x 14oz tin White beans (butter beans or cannellini work well) reserve the liquid from the tin
- 12 (approx 90g) Sundried tomatoes (packed in oil but drained)
- 2 tbsp olive oil (or oil from the tomatoes)
- 3 tbsp tahini
- 1 small clove garlic
- 2 tbsp Tomato puree
- 1/4 tsp Salt
- Black pepper to taste
Put aside 2 tomatoes and 1/3 of the beans
Pile all remaining ingredients into a food processor, along with 2 tbsp liquid from the bean can and some black pepper - try 8 grinds
Blend until relatively smooth. Taste - add more pepper if desired
If the dip is too thick for your liking add an extra tablespoon of canning liquid and 1/2 tablespoon of oil and blend again
Add remaining tomatoes and beans to the processor. Pulse until desired consistency is reached - I like my dips a little course and chunky, but it's fine to blend into a smooth dip if preferred
Store in a covered pot in the fridge until required. Keeps for up to 5 days
If you'd like to give your dip a little chilli heat add a little chilli infused oil - mix in a few drops at a time and taste. Keep on adding more oil until it's spicy enough for your taste preference.
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