Warm Tuscan White Bean Dip

Impress your guests with this Warm Tuscan White Bean Dip with sun-dried tomatoes, savory garlic, and fresh rosemary.

Whether it’s a holiday gathering, a party at your place or a work potluck, this dip is sure to please.

We love the combination of savory garlic and sun-dried tomatoes, the distinctive fresh rosemary, the creamy white bean puree and the silky drizzle of olive oil on top. Though we’ve never been to Tuscany, this is what we imagine we’d be noshing on along with good wine and local vegetables or homemade crusty bread. We can guarantee that this Warm Tuscan White Bean Dip will be a hit at your next special gathering!

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Another spectacular thing about this recipe is that it comes together quickly and can be prepared up to 3 days in advance. We love easy, prep-ahead recipes!

A food processor is what we suggest for making this recipe. However, a high-powered blender could do the trick, too. You may just need to scrap the sides of the blender a few extra times.

If prepared in advance, it will just need a quick reheating before serving to bring the flavors back to life. While not as “pretty” to serve it this way, a small slow cooker works great if you plan to keep this dip out for a longer period of time. Simply set it on low (or warm), get it nice and warm and let the snacking begin!

That being said, this dip is also tasty when served cold as it has a similar texture to hummus. Try it in place of mayo or mustard or as a tasty addition to your next turkey sandwich. Or just stand in front of the fridge and scoop it up with whatever veggies you have kickin’ around. No judging here.

Serve it up with a large platter of fresh vegetables and your favorite crackers for nibbling.

We love our vegetables! Not only do they add to the aesthetics of this appetizer, but what better way to get this dip into your mouth than on a carrot stick, radish slice, bell pepper strip, etc.? We know it can be hard to sneak veggies into your diet every day, especially during the holiday season when everything is so hectic and you’re surrounded by cookies, cakes, and other less virtuous snack options. So serving an assortment of veggies with this Warm Tuscan White Bean Dip is a great way to add some color to your plate and nutrients in your body. Sure, you can absolutely go ahead and add your favorite crackers, too. We love Simple Mills and Mary’s Gone Crackers (pictured).

Flavorful, fiber-rich, gluten-free and vegan-friendly!

Thanks to the beans, this dip is high in fiber and protein. Both the fiber and protein increase feelings of satiety meaning you’ll be less likely to go face down in the dessert tray at the end of the night! We call that a win. In addition, this recipe is also gluten-free, dairy-free, egg-free, and nut-free making for a tasty option for your guests who are in need of something allergy-friendly or following a vegan lifestyle.

Impress your guests with this Warm Tuscan White Bean Dip with sun-dried tomatoes, savory garlic, and fresh rosemary. Share on X

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Warm Tuscan White Bean Dip

Whether it’s a potluck with friends or a party at your place, this dip is sure to please. We love the savory flavors of rosemary, garlic and tomatoes, the creamy white beans and the silky drizzle of olive oil on top.

Prep: 10 minsCook: 15 minsTotal: 25 mins

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Servings: Serves 10 1x

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Ingredients

• 2 (15 oz.) cans white cannellini or white kidney beans, drained and rinsed
• 4 green onions – white & green parts, finely minced
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• Juice of ½ lemon
• 2 tsp. fresh rosemary, minced (or ½ tsp. dried rosemary)
• 1/4 tsp. crushed red pepper flakes (optional)
• 2 Tbsp. olive or avocado oil + extra for drizzling
• Sea salt & pepper to taste

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Instructions

1. In a medium skillet, heat 1 Tbsp. of olive oil over medium heat.
2. Sauté onions until they begin to soften for about 3-4 minutes.
3. Add minced garlic and sauté for another 30-60 seconds.
4. Stir in sun-dried tomatoes, lemon juice, white beans, 2 Tbsp. water and rosemary. Cover skillet and heat for 1-2 minutes
5. Transfer to a food processor, add the remaining 1 Tbsp. of oil and blend just until smooth. Add hot water if needed to reach desired consistency (smooth and creamy) – about 1/4-1/2 cup.
6. Once smooth, transfer to a serving dish and sprinkle with minced green onions and a drizzle of olive oil.
7. Serve warm with fresh vegetables, crackers or tortilla chips for dipping.

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Nutrition Information

• Serving Size: 1/10 recipe (~1/4 cup)
• Calories: 105
• Fat: 3g
• Sodium: 240 mg
• Carbohydrate: 16 g
• (Fiber: 5 g
• Sugar: 2g)
• Protein: 5 g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-freeVeganVegetarian

© The Real Food Dietitians

Recipe By: The Real Food Dietitians

What’s your favorite party appetizer? Tell us about it — the good, the bad, the not so healthy — we just want to hear what you love in the comments.

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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