White Bean Dip with Burst Tomatoes
This burst tomato white bean dip is a lovely summer snack or appetizer! Serve as a dip or use as a spread on sandwiches. It's creamy and rich, topped with bursting summer garden jewels!
Ingredients
tomatoes
- 2 tablespoons olive oil
- 2 cups cherry tomatoes
- 1 teaspoon sugar
- kosher salt and pepper
bean dip
- 2 cans cannellini beans, drained and rinsed
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh chives
- 1 lemon, juice freshly squeezed
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup ice water
- chopped fresh basil, for topping
Instructions
tomatoes
- Heat the olive oil in a saucepan over medium heat. Add the tomatoes with the sugar and a big pinch of salt and pepper. Cook the tomatoes, shaking the pan every so often, until they are bursting open, soft and juicy. Turn off the heat and let them cool.
bean dip
- Add the beans, garlic, olive oil, chives, lemon juice, salt and pepper to a food processor or blender. Puree until smooth and creamy, scraping down the sides as needed. With the processor on, stream in the ice water until fully combined.
- Taste and season with more salt, pepper or lemon as needed.
- Scoop the dip in a bowl. Top with the burst tomatoes and fresh basil. Serve immediately with crackers, veggies, crostini or chips!
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