Weekday Vegetarian: White Bean Dip with Sun-dried Tomatoes

Photo Credit: Kelly Rossiter

This is a nice spread to keep in your refrigerator for when you need a mid-afternoon pick-me-up, or if you invite some friends over for a glass of wine. You can serve it with pita or crackers or use some crudite and dip them. You could also use it as a spread on a grilled vegetable sandwich.This doesn't take much longer to make than the time it takes to cook the onions. A little bit of chopping and then you toss everything into a bowl and mix it up and you have a versatile spread. I used some sage from my garden, but you could substitute other herbs if you have them. It would be good with fresh basil or thyme as well.

This recipe is from the website bonnefooi gastronome.

White Bean Spread with Sun-dried Tomatoes

1 can cooked White Bean Salad">white beans
1 onion, chopped finely
3-4 tbs good olive oil
1 clove of garlic
a bunch of parsley leaves
a few leaves of lovage and sage
4-5 sun-dried tomatoes
1 tbs capers
1 tsp paprika
juice of half a lemon
salt and pepper to taste

1. Saute the chopped onion and pealed garlic clove in a few tablespoons of oil till golden.

2. Puree the beans with lemon juice and fried garlic clove. The puree can be completely smooth or chunky, depending on the desired effect.

3. Chop finely the sun-dried tomatoes, capers and herbs and mix them together with the paprika and sauted onion into the bean puree. Add a few tablespoons of oil or cold water to thin the puree if necessary. Season to taste with salt and pepper.

More Great White Bean Recipes
White Bean and Escarole Soup
White Beans with Rosemary
White Bean Salad