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White Bean Dip with Roasted Tomatoes

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Servings 4

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.