{recipe} White Bean & Tomato Spread

If you’re looking for a party dip to serve your Superbowl-watching guests tonight, have no fear, this easy dip packs a lot of flavor and will pair perfectly with a corn chip. Or a veggie straw. Or slice of a hakurei turnip, carrot or black radish (yep, their in season!).

If you are not watching the ‘big game’ tonight, have no fear, I have your new sandwich spread for this week’s lunches right here. I first sampled this recipe at February’s Community Outreach event at the Troy Farmers Market. Christine & I paired it with Liz’s English Muffin Bread and it was a hit! So much so, that I made it again for Miles and my hubs, Charles. We paired it with slices of raw hakurei turnips & radishes. Charles has a sentence he utters when he wants me to make a kitchen creation again (and again) “Put this on the list honey!”…the words were uttered and here we are. A weekly fav. in our house.

A few notes about the recipe: first, I used my own supply of dehydrated plum tomatoes from Kilpatrick Family Farm but that should not stop you from going to your local grocery store, coop or green grocer to pick-up a container of sundried tomatoes that are usually in the produce or deli section. I love those too and they keep for quiet a bit of time. Let me tell you something, dehydrated tomatoes are not only a sensory overload for your nose but also a flavor explosion in your mouth. Boom! I up the flavor factor by drying my tomatoes with a little dusting of sea salt, a few cranks of pepper and little, teeny tiny ribbons of basil. Nom. Nom.

Anyways, back to the recipe itself. My second note is that if you want a stiffer product, say to use as a spread, I would use less olive oil. Opposite if you want a dip where the chips won’t shatter trying to snag some dip. Third, I don’t have any “process” pictures. I didn’t think you needed me to show you how to load & use a food processor. Lastly, this recipe yields a lot of product. Therefore, if you are not serving this to a group of friends, half the recipe!


2 cans of great northern or canellini beans, drained & rinsed
15 dried tomatoes (store bought is great!)
1 1/2 cups of olive oil (less if you want it stiffer)
3 TBS lemon juice (fresh or bottled- I’ve made it both ways)
1 TBS dried dill weed
1 TBS salt (or to taste. I believe a little more than a tablespoon won’t hurt)
2 tsp. black pepper, freshly ground
2 tsp. fresh parsley or a sprinkle of smoked paprika to garish (optional)

Rinse & drain the two cans or beans. Place beans, tomatoes, lemon juice, dill weed, salt & pepper into a food processor. Begin pulsing mixture while slowly pouring in the olive oil through the spout. After one cup of olive oil, turn off appliance and taste test. Ask yourself: More salt? More olive oil? Continue adding the remaining olive oil if you would like it for a dip. Once fully incorporated, pour into a serving bowl and garnish with the optional herbs parsley or smoked paprika. Serve with veggies, tortilla chips, whole grain cracker or spread it on some bread! It can be stored in the fridge, with a tight fitting lid, for up to one week. 


Wait there’s more…


I’m not a big football fan, but I do love a good game-watching-party and the food that goes with it. I know I’m late to the game with this recipe link love for this particular evening’s game, but there will be basketball payoffs, big soccer matches and spring training before you know it! I wanted to share just a few of my favorites.


Brooklyn Supper’s Real Onion Dip

Umami Girl’s Top 10 Recipes You Still Have Time to Make for Tonight’s Game!

10 SuperBowl Classics via the home cooks & staff of Food52

Ezra Pound Cake’s Meatball Sliders

the kitchn’s 2012 Superbowl Menu recipe link love

Buffalo Chicken Chili with Blue Cheese Biscuits by local blogger Healthy Delicious

Jenny’s Pulled Pork Tacos on Food52

75 Superbowl recipes by Brown Eyed Baker

Kaela of Local Kitchen’s 2011 Superbowl Recipe Round Up

and from us: Hi Hat Cupcakes by Becky, Tomato & Avocado Quinoa Salad by Alexis, Veggie Fajitas by Christine, Green Enchiladas by Dianna, Leslie’s Curried Carrot Spread or Taco Chili,  Amanda’s Turkey Crockpot Chili, My Bok Choy Wontons,  Jillian’s Shrimp & Radish Toasts, Liz’s Homemade Pizza 4 Ways, and Erika’s Cheese Potato Casserole.


10 Comments Add yours

  1. ayoungfoodie says:

    Looks so good. 🙂

  2. Dianna says:

    I am just working on a piece about lunches, thanks for the lunch tip!

    1. Christina says:

      I saw that…. and you’re welcome 🙂

  3. melissa mackinnon says:

    How perfect! I just went online to find a white bean dip recipe for the party I am going to in 1 hour and since your blog is on my home page, your recipe was right there just waiting. THANK-YOU!. I also dried a lot of tomatoes this summer and haven’t really used them… yet.

    1. Christina says:

      How perfect!!! How did it turn out?!? I’m dying to know….

      1. melissa mackinnon says:

        Loved it! I made a platter with carrots, peppers and corn chips. I didn’t have dill, but I had fresh rosemary, so I used that. And I finally used some of those dried tomatoes!!! It made a lot and we are still enjoying it. thanks.

  4. Shira says:

    This looks delicious! I am super into trying white kidney beans to use in dip these days – compared to chickpeas they are so easy to blend and come out super creamy!! This looks delicious, going to try the tomato/bean combo myself.
    Thanks! New to your blog!

    1. Christina says:

      I agree with the chickpeas… they are very creamy. The tomato is a really nice addition to a white bean dip, glad you’re gonna try the flavor combo!

  5. Love this recipe and loved the photo of your table at the market.. Just found you on facebook to follow… I’m at http://www.facebook.com/JustaSmidgen

    1. Christina says:

      Beautiful Facebook page… just “liked” it as FSC!

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