This creamy cannellini bean dip with oven-roasted cherry tomatoes and a drizzle of honey is a dream come true. It's commonly known as white bean dip and served with bread or crakcers. To make it vegan, simply replace the honey with maple syrup.
White bean dip
This white bean dip with honey and oven-roasted cherry tomatoes is inspired by an Italian dip. The addition of sundried tomatoes makes it extra flavorful, without being overpowering. The consistency is similar to a whipped feta dip, but vegan (if using maple syrup). Serve it with this no-knead gluten free bread or crackers.
It's the perfect dip to serve at a summer party, as an appetizer or as part of a mezze platter. I'm sure your guests will love it!
Ingredients you'll need
- Cannellini beans: they have a relatively neutral taste and a very creamy consistency when blended.
- Sundried tomatoes preserved in oil: they add a lot of flavor to the dip and give it a warm reddish color.
- Coarse sea salt: is a must in any dip.
- Cherry tomatoes: perfect as a topping when roasted in the oven. They not only make the dip look beautiful but add some depth to every bite. Make sure to detach them from the branch to be able to eat them with the dip.
- Olive oil and balsamic vinegar: are used to season the cherry tomatoes.
- Honey: makes all the difference in this dip. Be generous when drizzling on top before serving.
Step by step with pictures
Bake the cherry tomatoes. When washed, placed them in an oven-proof dish and season with olive oil, balsamic vinegar and honey. I like to leave them on the branch for esthetic purposes.
Drain and rinse the cannellini beans. Add them to a blender with the sundried tomatoes, some of their preservation oil, sea salt and the baked garlic cloves.
Blend until smooth. Transfer to a dipping bowl and top with the oven-roasted cherry tomatoes. Finally, drizzle some more honey and olive oil on top before serving.
The cannellini bean dip tastes best when it's very cold (e.g., when it comes out of the fridge). You can store it in an air-tight container in the fridge for up to 5 days.
If you're making the dip ahead of time, wait until serving time to add the toppings. Store the roasted cherry tomatoes in a separate container. Drizzle with honey and olive oil right before serving.
- Cannellini beans: you can use any type of canned or home-cooked white beans.
- Honey: substitute with maple syrup for a vegan white bean dip.
- Sundried tomatoes preserved in oil: you can also use the "dried" sundried tomatoes. Put them in hot water for 10 minutes to soften before blending and use olive oil instead of the preservation oil (but it might be less flavorful).
More dip recipes
- Roasted zucchini dip with fresh basil
- Hummus trio (lemon, basil, beetroot)
- The BEST Morrocan-style bell pepper dip
- Sundried tomato tapenade
Cannellini Bean Dip With Cherry Tomatoes And Honey
For the oven-roasted cherry tomatoes
- 200 g cherry tomatoes
- Olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoon honey (or maple syrup if vegan) + more for serving
- 2 cloves of garlic optional
For the white bean dip
- 1 can cannellini beans (white beans) approx. 400 g net weight (before draining)
- 100 g sundried tomatoes preserved in oil + 3 tablespoon of the preservation oil
- 1 pinch of coarse sea salt
- Preheat the oven to 180°C (350° F).
- Wash the cherry tomatoes and place them in a small oven-proof dish. Drizzle with olive oil, balsamic vinegar and honey. Peel the garlic cloves and add them to the dish (optional). Bake for 35 minutes at 180°C.
- Drain and rinse the white beans and add them to a blender or food processor. Add the sundried tomatoes, 3 tablespoons of the preservation oil, a pinch of sea salt and the baked garlic cloves. Blend until smooth. Add a splash of water to help blending if necessary.
- Spoon the dip onto a plate or into a dipping bowl. Top with the oven-roasted cherry tomatoes and drizzle with olive oil and honey. Sprinkle some coarse sea salt and serve with crackers or gluten free bread*.
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