Creamy White Bean Dip is fast and easy to make and packed with garlic and rosemary flavor! Then this dip is topped with a simple olive and sun dried tomato tapenade!
Place both cans of beans, the olive oil, lemon juice, two garlic cloves, sage, rosemary, thyme, and cayenne in the bowl of a food processor or high powered blender. Pulse until mostly smooth.
Taste the dip, and add salt and pepper to taste, then pulse a few more times to incorporate.
Place the remaining garlic cloves sun dried tomatoes, and olives on a cutting board. Roughly chop until desired consistency is reached.
Pour the dip into a large bowl, top with a drizzle of sun dried tomato oil along with the chopped sun dried tomato, garlic, and olive mixture. Serve immediately with your favorite toasted bread, pita, or vegetables.
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Notes
NOTE ON BEANS: You can use 1 Cup of dried beans for this recipe. Make sure to soak and cook your dried beans first according to package directions. Then, allow the beans to cool before making this dip.NOTE: This recipe makes a fairly large amount of dip! Feel free to cut it in half if you don't want quite as much. It stays good in the refrigerator for up to 5 days.NOTE: I used dried herbs, but fresh are fine also. If using fresh, add in 2 full teaspoons of each, then taste the dip after blending and add more to taste.