White Bean Dip with Roasted Tomatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Appetizer, Side Dish, Snack
Ingredients
Scale
- 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.
