One-Pot Herbed White Bean & Sun-Dried Tomato Dip
Warm, creamy white beans blended with sun-dried tomatoes and herbs, cooked in a single pot and served with pita—perfect for dipping under the pines.
Equipment
- Small pot
- Spoon
- Knife
Ingredients
- 1 15-oz can white beans drained and rinsed
- 1/4 cup oil-packed sun-dried tomatoes chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Add beans, sun-dried tomatoes, olive oil, lemon juice, herbs, salt, and pepper to a small pot.
- Place over medium stove flame and mash together with a spoon until creamy and heated through, about 6-8 minutes.
- Transfer to a bowl or eat directly from the pot with pita.
Notes
All ingredients are shelf-stable and can be packed for days. This dip is hearty and warming—great for cool evenings.