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White Bean Dip with Burst Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 13 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This White Bean Dip with Burst Tomatoes is a creamy, flavorful appetizer that's perfect for any gathering. Made with smooth cannellini beans blended with garlic, fresh chives, lemon juice, and olive oil, it's topped with warm, juicy burst cherry tomatoes seasoned with a touch of sugar and seasoning. Serve it immediately with your favorite crackers, veggies, crostini, or chips for a fresh and satisfying snack or party starter.

Ingredients

For the Burst Tomatoes

  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes
  • 1 teaspoon sugar
  • Kosher salt, to taste
  • Pepper, to taste

For the White Bean Dip

  • 2 cans cannellini beans, drained and rinsed (about 15 oz each)
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chives, chopped
  • 1 lemon, juice freshly squeezed
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ cup ice water
  • Chopped fresh basil for topping

Instructions

  1. Prepare the Burst Tomatoes: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 2 cups of cherry tomatoes along with 1 teaspoon sugar, a big pinch of kosher salt, and pepper to taste. Cook the tomatoes, gently shaking the pan occasionally, until the tomatoes burst open and become soft and juicy. Turn off the heat and allow them to cool while you prepare the dip.
  2. Make the White Bean Dip: In a food processor or blender, combine 2 drained and rinsed cans of cannellini beans, 4 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons chopped fresh chives, freshly squeezed juice of one lemon, 1 teaspoon kosher salt, and ½ teaspoon pepper. Puree until smooth and creamy, scraping down the sides as needed.
  3. Add Ice Water: With the processor running, slowly stream in ¼ cup of ice water until the mixture is fully combined and achieves a silky texture.
  4. Season to Taste: Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice if desired for brightness.
  5. Assemble and Serve: Transfer the white bean dip to a serving bowl. Top with the cooled burst tomatoes and sprinkle with chopped fresh basil. Serve immediately with crackers, fresh veggies, crostini, or chips.

Notes

  • Use fresh cherry tomatoes for the best bursting effect and juicy flavor.
  • Ice water helps achieve a smooth, creamy texture in the dip.
  • This dip is best served fresh but can be refrigerated for up to 2 days. Add burst tomatoes just before serving.
  • For a spicier kick, add a pinch of red pepper flakes to the bean dip.
  • Gluten-free and vegetarian.

Find it online: https://suerecipe.com/white-bean-dip-with-burst-tomatoes-recipe/