White Bean-Dried Tomato Dip


This White Bean-Dried Tomato Dip was a pleasant surprise the other night. Our menu called for hummus which I’m usually able to make because my recipe calls for sesame seeds instead of tahini. However, I realized I had already used my cooked and frozen garbanzo beans…and you really can’t make hummus without garbanzos.

Even me, the queen of substitutions, draws the line there.

I did have a ton of white beans and we like a good white bean dip, so I thought I’d just make a white bean version of hummus. Then I found I didn’t have lemon juice and realized I’d have to admit defeat and come up with a totally different dip.

It happens to the best of us sometimes.

As I spied a jar of my oil-packed dried tomatoes I had a “light-bulb moment” at the thought of mixing them with the white beans. And some garlic.

You know how everyone says everything is better with bacon? Well, I pretty much think everything is better with garlic.

Except sweets. But I feel that way with bacon, too, so my comparison still works. I just can’t do the dessert-bacon thing that is all the rage. I. just. can’t.

Anyway…after adding garlic, salt and pepper to the white beans and tomatoes, the resulting dip was out-of-this-world- or as my daughter said, “Ahhhhmaaazing!”

Seriously, I can’t believe how good this is, how easy (just a few ingredients!), and that it’s another way to use my dried tomatoes.

This is a keeper for sure. I’d love for you to try it and let me know if you agree!


White Bean-Dried Tomato Dip

  • 2 c. cooked white beans
  • 1/2 c. oil-packed dried tomatoes (rehydrate if using non-oil-packed tomatoes)
  • 4 cloves garlic, peeled
  • 3 Tb. olive oil from tomatoes (or regular if using rehydrated tomatoes)
  • 1-1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2-3 Tb. water (or as needed for desired consistency)
  1. Place all the ingredients, except the water, into the bowl of a food processor and pulse for a minute, or until all the ingredients are starting to blend.
  2. With the motor running, add the water through the shoot, letting the motor run until the dip turns reddish from the tomatoes and is smoother. Add more water if needed to reach the desired consistency.
  3. Serve with cut vegetables and chips or crackers for dipping.

Makes about 2-1/2 cups.


This is linked to Pennywise Platter, Foodie FridaySaturday Nite Special and Countdown to 2013: Appetizers.

Like more recipes like this- easy and from scratch? Get FREE email updates from An Oregon Cottage or subscribe by RSS.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>