Skip to main content
Epicurious
Bon Appétit

Balsamic Bean Dip with Fresh Veggies

By Amy Finley

3.7

(30)

Image may contain Human Person Plant and Food
Balsamic Bean Dip with Fresh VeggiesWyatt Counts

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges

Preparation

  1. Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

TagsDipSpreadsCondimentCannellini BeanWhite BeanBean and LegumeVegetableStarterSnackDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals5 Ingredients or FewerNo-CookFood ProcessorBlenderBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.