White Bean and Roasted Tomato Dip

White Bean and Roasted Tomato Dip

Makes 3 cups

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.

  • 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 basil
  • 1/2 teaspoon fine sea salt
  • 10 Kalamata olives, pitted and chopped
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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 2 tablespoons, 90 calories (40 from fat), 4.5g total fat, 1.5g saturated fat, 5mg cholesterol, 100mg sodium, 9g carbohydrate (4g dietary fiber, 0g sugar), 5g 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.

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