Best 3 Roasted Garlic Sun Dried Tomato And White Bean Dip Recipes

Roasted garlic, sun-dried tomatoes, and white beans come together in this easy-to-make dip that's perfect for parties, potlucks, or simply enjoying as a snack. The roasted garlic adds a sweet and savory flavor, while the sun-dried tomatoes provide a tangy and slightly chewy texture. The white beans add a creamy and protein-rich base, making this dip both delicious and satisfying. Serve it with crackers, chips, or vegetables for a quick and easy appetizer or snack.

Let's cook with our recipes!

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Steps:

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Roasted Garlic, Sun-Dried Tomato, and White Bean Dip image

Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips or pita chips garnished with rosemary sprigs. Cooking Light.

Provided by Barbell Bunny

Categories Beans

Time 1h5m

Yield 1 cup servings dip, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 head of garlic
1 cup water
1 (3 1/2 ounce) package sun-dried tomatoes, packed without oil
2 tablespoons extra virgin olive oil
1/2 teaspoon rosemary, chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15 7/8 ounce) can great northern beans, rinsed and drained

Steps:

Preheat oven to 375 degrees.
Remove white papery skin from garlic head. Do not peel or separate the cloves.
Wrap head in foil.
Bake for 45 minutes; cool for 10 minutes.
Separate cloves. Squeeze to extract garlic pulp. Discard skins.
Bring 1 cup water to a boil in a saucepan.
Add tomatoes.
Cover and removed from heat.
Let stand 10 minutes.
Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts : Calories 477.8, Fat 15.9, SaturatedFat 2.3, Sodium 1274.4, Carbohydrate 69.9, Fiber 18.8, Sugar 18.9, Protein 22.6

SUN-DRIED TOMATO AND CANNELLINI BEAN DIP

Sun-Dried Tomato and Cannellini Bean Dip image

A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.

Provided by weedak

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can cannellini beans, drained and rinsed
8 sun-dried tomatoes packed in oil, drained
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 tablespoon chopped fresh rosemary
2 cloves garlic, chopped
1 teaspoon chile-garlic sauce (such as sriracha)
1 teaspoon honey
1 teaspoon water, or as needed

Steps:

Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g

Tips:

- For a smoother dip, use a food processor or high-powered blender. - If you don't have sun-dried tomatoes, you can substitute 1/2 cup of chopped fresh tomatoes. - For a spicier dip, add 1/4 teaspoon of crushed red pepper flakes. - Serve the dip with your favorite crackers, pita chips, or vegetables. - Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This roasted garlic, sun-dried tomato, and white bean dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is creamy, flavorful, and packed with healthy ingredients. Whether you are serving it at a party or enjoying it as a snack, this dip is sure to be a hit.