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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mediterranean Bean Dip with Tomatoes and Herbs

16.0

2 (15-ounce) cans no-salt-added cannellini beans, rinsed (about 4 cups)

¾ cup finely grated Parmesan cheese, divided

⅓ cup extra-virgin olive oil

¼ cup lemon juice (from 2 small lemons)

¼ cup sour cream

2 medium cloves garlic, grated (about ½ teaspoon)

1 teaspoon salt

½ teaspoon ground pepper

½ teaspoon dried Italian seasoning

¾ cup julienne-cut sun-dried tomatoes in oil, drained and chopped, plus 1 tablespoon oil from jar, divided

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh flat-leaf parsley

2 cups multicolored small baby carrots, trimmed and peeled

2 cups mini bell peppers, halved lengthwise

2 cups small French radishes with tops, cleaned

2 cups sugar snap peas

Combine rinsed beans, ½ cup plus 3 tablespoons Parmesan, ⅓ cup oil, ¼ cup lemon juice, ¼ cup sour cream, grated garlic, 1 teaspoon salt, ½ teaspoon pepper and ½ teaspoon Italian seasoning in a food processor; process until smooth and creamy, about 3 minutes.
Transfer to a serving bowl and fold in ½ cup sun-dried tomatoes until well combined.
Sprinkle with the remaining ¼ cup sun-dried tomatoes. Drizzle with 1 tablespoon sun-dried tomato oil. Sprinkle with 1 tablespoon basil, 1 tablespoon parsley and the remaining 1 tablespoon Parmesan.
Serve with 2 cups carrots, 2 cups mini peppers, 2 cups radishes and 2 cups sugar snap peas.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍿Snack

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 34 weeks ago

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