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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
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