White Bean Dip with Sundried Tomato

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.

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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 (oh lala).

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