White Bean Dip with Tomatoes

Course: Appetizer, Salad

Cuisine: Italian, Italian American

Keyword: Cannellini Bean Salad, white bean bruschetta, white bean dip

Prep Time: 15

Servings: servings

Calories: 192kcal

Author: Colleen Kennedy

A favorite summer appetizer, White Bean Dip with Tomatoes is simple yet robust and flavorful! Serve as White Bean Bruschetta or as a Cannellini Bean Salad.

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Ingredients

¾ cup avocado or olive oil
2-3 cloves garlic 2 large fresh cloves or 2-4 smaller ones. More or less based on your preference for garlic.
Kosher salt and pepper
18 oz About a pint and a half of grape tomatoes or your favorite small tomato. Small tomatoes work best for this recipe. If using large tomatoes, seed them first.
1 can of can of small white beans (Cannellini beans) rinsed, drained (usually 19 oz)
10-15 nice sized leaves of fresh basil chiffonade (rolled up and sliced into ribbons)
squeeze of fresh lemon
pinch of red pepper flakes (optional) for a little kick

Instructions

Garlic Oil

Combine garlic, oil, salt and pepper in a small bowl or mason jar. Stir well and allow to infuse at least 20 minutes up to 6 hours. *If making more than an hour ahead of time, refrigerate it. For salt, start with a 3 fingered pinch of Kosher salt if salt is not an issue.

Bean Dip Mixture

Chop your tomatoes small. For example if using grape tomatoes slice in half and then chop into 2-3 pieces. Depends on size of tomatoes. You want your tomatoes and small beans similar in size. Add to mixing bowl.
Add in your rinsed and drained beans and your basil.
Give mixture a little squeeze of lemon and toss.
Add in seasoned garlic oil (get every bit added) and toss.
If adding red pepper flakes do so now. Taste and adjust, adding additional S&P if needed.
Serve this alongside some homemade or store-bought crostini or slices of fresh Italian bread. I like to slice French bread thin, butter both sides and crisp up in a pan (like you'd cook a grilled cheese).

Notes

Allow the garlic oil at least 20 minutes to infuse the flavors. If in a rush, use the back of a small spoon to help things along by mashing the garlic a little into the oil.

Make Ahead: You can make oil up to 6 hours in advance. Store in a sealed mason jar in the fridge until ready to use. Prep tomatoes and rinse beans a few hours ahead of time and combine just before serving.

Nutritional information is for bean dip only, excluding S&P since each will season differently. Season according to your taste.

Nutrition