Recipe Detail

Dried Tomato and White Bean Dip

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Number of Servings:


  1. 30 ounces - Cannellini beans (white kidney beans) 2 cans; rinsed and drained
  2. 2 tablespoons - Lemon Juice
  3. 1 cups - Green onions sliced
  4. 3 cloves - Garlic minced
  5. 1 tablespoons - Olive oil
  6. 1/4 cups - Bottled oil-packed dried tomatoes drained and finely chopped
  7. 1/4 cups - Water
  8. 1 tablespoons - Snipped fresh oregano or 1/2 tsp dried oregano, crushed
  9. 1/2 teaspoons - Salt
  10. 1/2 teaspoons - Ground cumin
  11. - Bottled hot pepper sauce several dashes
  12. - Assorted crackers


1. In a food processor or blender, combine one can of beans and the lemon juice. Cover and process or blend until nearly smooth. Set aside.
2. In a large skillet, cook green onions and garlic in hot oil over medium heat just until tender. Stir in pureed beans, the remaining whole beans, the dried tomatoes, water, oregano, salt, cumin and hot pepper sauce. Heat through. Serve dip with crackers.


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