White Bean Sun-Dried Tomato Spread

Creamy cannellini beans are the base of this colorful and delicious White Bean Sun-Dried Tomato Spread.

This festive White Bean Sun-Dried Tomato spread is pretty bomb – if I do say so myself!  Actually, I was very pleased that my very picky daughter even liked it. That’s an amazing thing!

Seriously though, this spread is a nice change from the usual hummus made with garbanzo beans. Cannellini beans, also known as white kidney beans, have a nutty taste and a creamy consistency so they’re a good choice for a spread or dip.

Besides the beans and the sun-dried tomatoes, marinated artichokes, Kalamata olives and oven roasted garlic are some of my favorite ingredients that round out the flavors of this white bean spread.

Today I had mine on slices of baguette and my son and husband smeared some on their morning bagels.

Add some veggie sticks for dipping and it’s a winner in so many ways and it’s colorful too! It would be a great spread/dip to take to a holiday party. I bet it will be devoured before you know it!

Next time, I’m gonna make a double batch, because it disappeared so fast here in my house! I didn’t even get a chance to dip a veggie stick in it. I guess that’s a good thing though!!

Here is the recipe:

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White Bean Sun-Dried Tomato Spread

This spread is good served as a appetizer on baguette slices or crackers and it is also great as a dip for vegetable sticks or as a sandwich spread

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Appetizer/Lunch

Cuisine: American, Vegan

Keyword: White Bean Sun-Dried Tomato Spread

Servings: 1 and 1/2 cups spread

Author: Deb Delozier | Vegelicious Kitchen

Ingredients

• **Prepare some roasted garlic ahead to have available in the refrigerator**
• 1 15 oz. can cannellini beans rinsed
• 4 - 5 jarred artichoke hearts in oil
• 12 cloves roasted garlic
• 2 T sun-dried tomatoes chopped
• 1/8 - 1/4 tsp salt
• 1/2 - 1 T fresh lemon juice
• 1 - 2 T oil from either the sun-dried tomatoes or artichokes
• 12 Kalamata olives cut 1/2 the long way and sliced in thirds + a little more for garnish
• 1 T sun-dried tomatoes chopped for garnish
• Chopped fresh parsley for garnish

Instructions

• Put the first 7 ingredients in a food processor with the steel S blade
• Process until the mixture is a smooth consistency
• Stir in the chopped kalamata olives and chopped sun-dried tomatoes
• Garnish with a few chopped kalamata olive and sun-dried tomato pieces
• Garnish with chopped fresh parsley
• Serve as a spread or a dip
• Yields: approximately 1 1/2 cups

DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

I hope you enjoy this tasty spread as much as we did!