Garlicky White Bean and Basil Dip
This garlicky white bean and basil dip is the summer appetizer you need! Made with cannellini beans, fresh basil, garlic, and plenty of lemon juice, this vegan dish has it all. With bursting cherry tomatoes and pine nuts to top it off, this dish will leave you coming back for more. This easy appetizer comes together in less than 15 minutes and all you have to do is pulse everything together in a food processor!
Ingredients
White Bean and Basil Dip
- 1 can cannellini beans drained and rinsed
- 1/4 cup pine nuts
- 1/2 cup minced fresh basil
- 3 cloves minced garlic
- 3 tbsp fresh lemon juice
- 1 tbsp nutritional yeast
- 3/4 tsp salt
- 1/2 tsp black pepper
Tomato and Pine Nut Topping
- 2 tbsp olive oil
- 1/2 cup chopped cherry tomatoes
- 2 tbsp pine nuts
- pinch of garlic powder and black pepper
Instructions
- To a food processor, add the drained cannellini beans, pine nuts, basil, fresh garlic, lemon juice, nutritional yeast, salt, and pepper.
- Pulse everything together until well combined. The consistency should be slightly thick and chunkier.
- Heat 2 tablespoons of olive oil in a small pan on medium to high heat. Once shimmering, add in the chopped cherry tomatoes and the 2 tbsp of pine nuts. Stir occasionally and let the mixture fry for 4-5 minutes, or until the tomatoes and juicy and tender.
- Serve the white bean and basil dip on a platter. Top the dip with the roasted tomatoes and pine nuts. Add a small spoonful of the leftover oil from the roasted tomatoes. Serve with crackers, vegetables, or crostini!
Notes
*if you are not vegan or don't have nutritional yeast, feel free to substitute for parmesan cheese