White Bean and Roasted Tomato Dip

White Bean and Roasted Tomato Dip

Makes 3 cups

This rich dip is ideal for spreading on crusty sourdough bread or thick pita chips.

  • 4 cups cooked white beans
  • 1/2 cup prepared roasted tomatoes
  • 3 tablespoons oil from roasted tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon green Tabasco sauce, (or 1/2 teaspoon seeded and chopped serrano chile)
  • 1 cup finely grated Drunken Goat Cheese
  • 3 tablespoons finely chopped basil
  • 1/2 teaspoon salt
  • 10 Kalamata olives, pitted and chopped
You must be signed in to use shopping lists. Sign in or create account

Place beans, tomatoes, oil, vinegar and Tabasco into a food processor; purée.

Transfer purée to a bowl and stir in 3/4 cup of the cheese and basil. Season with salt and garnish with remaining 1/4 cup cheese and olives.

Nutritional Info: 
Per Serving:Serving size: About 1/4 cup, 200 calories (90 from fat), 10g total fat, 4.5g saturated fat, 10mg cholesterol, 260mg sodium, 18g carbohydrate (7g dietary fiber, 1g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion