Tomato Basil White Bean Dip

• Vegan
• Gluten free

• Produce

  • 1/4 cup Basil, fresh leaves
  • 2 (15 oz cans Cannellini beans
  • 1 cup Cherry tomatoes
  • 4 cloves Garlic
  • 1/4 tsp Lemon, zest
  • 1 Lemon, approx. 4 tbsp, juice of
  • 1/2 tsp Oregano, dried
  • 1 Pita bread/chips and assorted veggies, toasted
  • 1/8 tsp Thyme, dried

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

Found on peasandcrayons.com

Description

Directions

• To take the bite out of the garlic and amplify the flavor, microwave 4 smashed + minced cloves 1/2 cup of olive oil. You can also sauté them stove-top.
• In a food processor, combine beans, lemon garlic, olive oil, lemon juice, lemon zest, oregano, thyme and pulse until well blended. For an even creamier dip, add some extra EVOO and blend.
• Season with salt and pepper to taste, as well as any additional oregano... let your taste buds be your guide!
• Toss tomatoes and basil in a drizzle of EVOO and toss.
• Spread bean mixture onto a shallow bowl or plate and top with tomatoes and basil.
• Sprinkle with paprika and serve with freshly warmed pita bread, pita chips, and/or assorted veggies for dipping.