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:

Gluten FreeGluten Free
Low SodiumLow Sodium
Sugar ConsciousSugar Conscious

Ingredients

    4 cupscooked white beans
    1/2 cupprepared roasted tomatoes
    3 tablespoonsoil from roasted tomatoes
    1 tablespoonbalsamic vinegar
    1 teaspoongreen Tabasco sauce, (or 1/2 teaspoon seeded and chopped serrano chile)
    1 cupfinely grated Drunken Goat Cheese, divided
    3 tablespoonsfinely chopped fresh basil
    1/2 teaspoonfine sea salt
    10Kalamata olives, pitted and chopped

Exclusively for Prime members in select ZIP codes.

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

Serving Size

About 2 tablespoons

Calories

90

Total Fat

4.5g

Saturated Fat

1.5g

Cholesterol

5mg

Sodium

100mg

Total Carbohydrate

9g

Dietary Fiber

4g

Total Sugars

0g

Protein

5g

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.