I just love dips. So last weekend I made this warm bean dip made with creamy cannellini beans, roasted tomatoes, balsamic vinegar and pesto. I say warm because at the last minute I decided to toss in some hot chili flakes as well. What a great surprise of flavors popped onto our taste buds with every bite. The white Italian kidney bean has a potato like texture and very creamy. Roasting the tomatoes with balsamic vinegar and olive oil brought out a sweetness from those little grape tomatoes. I roasted extras to make some tomato risotto later in the week. The basil pesto was made fresh from far too many basil plants I've grown for this seasons garden. Hey, you can never have too much basil right? The flavors of the pesto give the dip a mild fresh summer flare.
Use this dip as an appetizer served on crusty breads, crackers, or cut up vegetables. If you have any leftover, try using it as a spread for wraps or Italian subs.. just yummy!
Warm Cannellini Bean Dip
2 cans cannellini beans and drained
1 container grape tomatoes cut in half
3 TBLS basil pesto
3 shallots, minced
3 TBLS sesame tahini
juice of 1 squeezed lime
1/2 tsp red pepper flakes
1/4 cup olive oil
1/4 tsp sea salt
Heat oven to 375 degrees. Cut tomatoes in half, and place on baking sheet. Drizzle the olive oil and balsamic vinegar over tomatoes and roast for about 8-10 minutes. Remove the tomatoes from the oven and allow to cool.
In a food processor add beans, tomatoes, pesto, shallots, tahini, lime juice, red pepper flakes, sea salt and begin to process. Slowly drizzle olive oil in, to make a smooth blend. Serve with crackers or crusty bread slices and enjoy!