White Bean and Roasted Tomato Dip
Makes 3 cups
Time 10 min
Pick up the roasted tomatoes from the salad bar to pull this appetizer together in a snap. This rich dip is ideal for spreading on crusty sourdough bread or thick pita chips.
Special Diets:
Ingredients
- 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, divided
- 3 tablespoons finely chopped fresh basil
- 1/2 teaspoon fine sea salt
- 10 Kalamata olives, pitted and chopped
Method
Place beans, tomatoes, oil, vinegar and Tabasco into a food processor; purée until smooth.
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: About 2 tablespoons, 90 calories (40 from fat), 4.5g total fat, 1.5g saturated fat, 5mg cholesterol, 100mg sodium, 9g carbohydrates (4g dietary fiber, 0g sugar), 5g protein.
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.
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Ingredients
- 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, divided
- 3 tablespoons finely chopped fresh basil
- 1/2 teaspoon fine sea salt
- 10 Kalamata olives, pitted and chopped