White bean dip with roasted tomatoes

Name: White bean dip with roasted tomatoes
Cuisine: Italian, Mediterranean, European
Ingredients: 2 (15.5 oz) can cannellini beans; • juice of 1/2 a lemon; • 1–2 cloves garlic; • 2 tbsp fresh parsley; • 1/2 tsp dried oregano; • 1/2 tsp dried thyme; • 1 cup cherry tomatoes; • 1/4 cup olive oil, divided; • 1 tsp salt, to taste; • 1 tsp pepper, to taste; • Serve with crostini.

5 steps

Updated at: Thu, 17 Aug 2023 05:06:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1356.5 kcal (68%)

Total Fat61.3 g (88%)

Carbs159.9 g (62%)

Sugars12.5 g (14%)

Protein52.6 g (105%)

Sodium4686.5 mg (234%)

Fiber59 g (211%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 x 15.5 ozcan cannellini beans

0.5lemon

juice of

1 clovesgarlic

2 Tbspfresh parsley

½ tspdried oregano

½ tspdried thyme

1 cupcherry tomatoes

¼ cupolive oil

1 tspsalt

1 tsppepper

Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

• Arrange the tomatoes in an oven safe dish. Drizzle 2 tbsp olive oil and sprinkle 1/2 tsp salt and 1/2 tsp black pepper. Mix it up to make sure the oil and salt are evenly distributed. Bake for 25-30 minutes or just until the tomatoes start to burst.

Step 3

Drain and rinse the beans until the water runs clear. Add the beans to a food processor, followed by the remaining 2 tbsp olive oil, garlic and lemon juice. Sprinkle in the salt, pepper, parsley, thyme, and oregano. Pulse together until the mixture is thick and smooth.

Step 4

• Scoop the dip into a wide rimmed bowl and spread it across the bottom.

Step 5

Spoon the oven roasted tomatoes on top of the dip and garnish with extra olive oil. Sprinkle fresh parsley on top of the dip.