Skip to main content
Epicurious
Bon Appétit

Balsamic Bean Dip with Fresh Veggies

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
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
15 Types of Greens and How to Cook Each One
From Italian wedding soup with escarole to green smoothies with kale.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.