This burst tomato white bean dip is a delightful late-summer snack or appetizer. Serve it as a dip or spread it on sandwiches—the texture is silky and rich, finished with sweet, bursting tomatoes from the garden.
Hello to all my bean lovers!
This white bean dip with burst tomatoes is ideal for warm-weather gatherings. The tomatoes cook down until they pop and release their juicy flavor, while the cannellini beans are blended until perfectly smooth and velvety. The contrast of creamy bean spread and bright, slightly caramelized tomatoes is what makes this dish so satisfying.
It’s versatile: serve it as a dip with crostini, crackers or vegetables, then use any leftovers as a sandwich spread the next day. The flavors keep well and only improve after a short rest in the refrigerator, making this a practical and impressive appetizer to have ready for guests.
Personally, I often prefer white bean dip to hummus because cannellini beans create a creamier, more buttery texture. You can adapt the base with the same flavor profiles you love in hummus—roasted peppers, spicy chilies, caramelized onions—while keeping the silky mouthfeel that makes white beans so appealing.
This recipe stays simple and seasonal. If you’d like to make a more herb-forward or chunky version, add fresh garden herbs, chopped veggies, or roasted garlic to the mix. The method below focuses on a very smooth dip topped with warm burst tomatoes and fresh basil to highlight late-summer produce.
This is how I make it, and it’s embarrassingly easy.
First, the tomatoes are cooked briefly in a little olive oil with a pinch of salt and a touch of sugar. The sugar balances acidity and helps coax out the tomatoes’ natural sweetness as they soften and burst. While the tomatoes are doing their thing, combine the beans with garlic, lemon juice, herbs and olive oil in a food processor. Blend until the mixture is luxuriously smooth, adding a splash of cold water at the end to lighten the texture.
Transfer the whipped bean dip to a serving bowl, spoon the warm burst tomatoes on top, and scatter plenty of chopped fresh basil. You can gently stir the topping into the dip just before serving or leave it layered so each guest gets a bit of both textures. Either way, the combination is guaranteed to disappear fast.
Serve with crostini, baguette slices, crackers, or an assortment of raw vegetables for dipping. This recipe is a dependable summer appetizer that’s both beautiful and delicious.
White Bean Dip with Burst Tomatoes
White Bean Dip with Burst Tomatoes
Ingredients
Tomatoes
- 2 tablespoons olive oil
- 2 cups cherry tomatoes
- 1 teaspoon sugar
- kosher salt and pepper, to taste
Bean Dip
- 2 cans cannellini beans, drained and rinsed
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh chives, chopped
- juice of 1 lemon, freshly squeezed
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup ice water (or cold water), to thin
- chopped fresh basil, for topping
Instructions
Tomatoes
- Heat the olive oil in a small saucepan over medium heat. Add the cherry tomatoes, sugar and a generous pinch of salt and pepper. Cook, shaking the pan occasionally, until the tomatoes soften and begin to burst, releasing their juices. Remove from heat and allow to cool slightly.
Bean Dip
- In a food processor or high-powered blender, combine the drained cannellini beans, minced garlic, olive oil, chopped chives, lemon juice, kosher salt and black pepper. Puree until completely smooth, scraping down the sides as needed.
- With the processor running, slowly stream in the ice water until the dip reaches a silky, spreadable consistency. Taste and adjust seasoning with more salt, pepper or lemon juice if desired.
- Spoon the bean dip into a serving bowl and top with the warm burst tomatoes and plenty of chopped fresh basil. Serve immediately with crostini, crackers, chips or fresh vegetables.
Yield: 6 to 8 servings · Prep time: 25 minutes · Total time: 25 minutes
Course: Appetizer · Cuisine: American · Author: How Sweet Eats (recipe adapted)
The creamiest!