Introducing a delightful treat – Creamy White Bean Dip with Roasted Tomatoes! It’s like a dream on your taste buds! This high-protein appetizer is perfect for those seeking a dairy-free or vegan option.
Create this heavenly white bean dip with roasted tomatoes using just ten ingredients and less than 30 minutes. It’s the ultimate healthy snack or appetizer!
White Bean Dip with Roasted Tomatoes
Ingredients
- 2 cans 15.5 ounces each of cannellini beans, drained and rinsed
- Juice of half a lemon
- 1-2 cloves of garlic check notes
- 2 tablespoons fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup cherry tomatoes
- 1/4 cup olive oil divided
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the cherry tomatoes in an oven-safe dish. Drizzle 2 tablespoons of olive oil on top, along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix to coat the tomatoes. Bake for 25-30 minutes until the tomatoes start to burst.
- Drain and rinse the beans until the water runs clear. In a food processor, combine the beans, remaining 2 tablespoons of olive oil, garlic, lemon juice, salt, pepper, parsley, thyme, and oregano. Pulse until the mixture is thick and smooth.
- Scoop the dip into a wide-rimmed bowl, spreading it across the bottom.
- Spoon the roasted tomatoes on top of the dip, and garnish with extra olive oil and a sprinkle of fresh parsley.
- Serve with crostini or your favorite dippers.
- Store in an airtight container in the fridge for up to 3 days.