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Make this delicious cannellini bean dip for your favorite crackers or veggies! You can even use it as a tasty sandwich spread. Get the simple recipe!
Sun-Dried Tomato Cannellini Bean Dip
It’s been said that if you only want something, that’s childish; but if you need it, then it’s a responsibility.
I need flavor. Therefore, it’s my responsibility to find some.
I pursue this responsibility every day, whether I’m shopping in the grocery store or testing recipes in my kitchen. It might be a search for an even better cup of coffee, or the best tasting chocolate, or a new way to roast vegetables.
However, sometimes I’m so busy that my own cooking efforts take a back seat to the everyday grind of getting stuff done. That’s when I’m happy to reach for a solution that combines contemporary cuisine with flavor, organic ingredient options, and protein-packed options.
I’m talking about new LEAN CUISINE® MARKETPLACE Cheese & Fire-Roasted Chile Tamale and other exciting new varieties of LEAN CUISINE® MARKETPLACE meals.
I picked one of these new, limited-time varieties—the Cheese & Fire-Roasted Chile Tamale—at Walmart. (You can see exactly where to find it at the bottom of this article.)
I’m not shy about combining bold flavors, so when it was time for lunch the other day, I reached for the Lean Cuisine Marketplace Cheese & Fire-Roasted Chile Tamale, plus a scoop of my cannellini bean dip and a few crackers.
It makes any meal more enjoyable to have a variety of flavors and textures in the food. The rich spices in the Lean Cuisine Marketplace Cheese & Fire-Roasted Chile Tamale were a great complement to the fresh flavor of the cannellini bean dip.
You can use this white bean dip as a side dish, appetizer, or snack. It’s versatile enough to work well for a quick lunch or to be dressed up with extra garnish for a party.
Tips for Making Cannellini Bean Dip
- Make sure that you rinse the beans very well under running water until they are clean of all the sticky, bubbly bean juice.
- Always use fresh lemon juice. It tastes so much better than bottled lemon juice!
- One way to make an interesting variation on this dip is to use smoked salt. It gives the bean dip a nice, smoky flavor.
- If you don’t have cannellini beans, but you do have chickpeas (garbanzo beans), you can substitute them. You will need to blend the dip longer because chickpeas take longer to break down.
Sun-Dried Tomato Cannellini Bean Dip
- 1 can of cannellini beans drained and thoroughly rinsed
- 2 tablspoons fresh lemon juice
- 1/2 teaspoon sea salt
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon julienned sun-dried tomatoes in oil
- Dash of smoked paprika
- 2 tablespoons water
- Combine all ingredients in a food processor and blend until very smooth, stopping to scrape down the sides of the food processor a few times to ensure even blending. If the hummus is a little thick, add more water 1 tablespoon at a time and blend until smooth and creamy.
- Cover airtight and, if possible, refrigerate at least one hour before serving to let the flavors meld. Stir before serving and garnish (if desired) with a little olive oil and smoked paprika.
Find all the new, limited time varieties of Lean Cuisine Marketplace, including Cheese & Fire-Roasted Chile Tamale, Chicken Tikka Masala, and Southwest-Style Potato Bake, in the frozen food section at Walmart. You can also follow Lean Cuisine on Facebook, Twitter, and Instagram.
Check out the new Lean Cuisine varieties, and follow the Nestlé Flavorful Moments Pinterest Board for more inspiration.