Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads. Make the sliceable version of Smoky Cheddar Cheez and serve with crisp red grapes for a lovely array of appetizers. Photos by Hannah Kaminsky.
White Bean and Sun-Dried Tomato Pâté
Author: Nava
Recipe type: Appetizer / Dip
Cuisine: Vegan / Healthy
Prep time:
Total time:
Serves: 2 cups
Here's a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- One 15- to 16-ounce can canellini or great northern beans, drained and rinsed
- ¼ cup oil-cured sun-dried tomatoes
- Juice of ½ lemon
- 2 to 3 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- Salt and freshly ground pepper to taste
Instructions
- Heat the oil in a skillet. Add the onion and sauté over moderate heat until translucent. Add the garlic and continue to sauté until the onion is just beginning to brown.
- Combine the onion mixture with all the remaining ingredients except the salt and pepper in the container of a food processor and process until completely smooth. Drizzle in 2 tablespoons of water or so, to loosen the consistency. Stop and scrape down the sides as needed.
- Season with salt and pepper. Pat into an attractive shallow crock to serve. Place on a large platter and surround with whole-grain crackers and crispbreads.
Nutrition information
Per 2-tablespoon serving: Calories: 41; Total fat: 1g; Protein: 1g; Carbs: 6g; Sodium: 2mg
- Explore VegKitchen’s selection of flavorful snacks and dips.
- Here are more vegan appetizer recipes.
7 Comments
Alan Chilton
October 6, 2012 at 9:35 amSo easy to make, and an instant hit! This is a keeper.
shawn passarieu
December 26, 2013 at 5:12 pmI actually ate the dip that was photographed by Gail Calvert Rollins and it was scrumptious! Just the right amount of seasonings, too. Paired well with crackers and veggies! Yum 🙂
Nava
December 26, 2013 at 5:43 pmHow cool, Shawn! Tell Gail I said hello, and I’m glad you all enjoyed the dip.
Janelle
November 9, 2014 at 10:13 amI’ve been making this for about a year and I figured it was time to rave about it! This is so delicious and easy that I make it every time I’m invited anywhere and need to bring something. It’s so absolutely yummy and different and it’s always a hit. It’s my go-to dish and I just finished making it to bring to a baby shower in a couple hours….yum!
Nava
November 9, 2014 at 9:52 pmHey Janelle, I’m so glad you enjoy this! It has been a while since I made it myself, but I’m looking forward to bringing it back to the top of the rotation for the holidays. Thanks for your comment.
Ruth
July 24, 2017 at 12:41 pmLove this recipe from when I first saw it in Celebrations! I tried to see the tofu “egg salad” recipe on the website and can’t get to it.. I tried in two browsers.
Nava
July 24, 2017 at 12:46 pmHi Ruth, so glad you found me! And for the heads up that the link to the “egg” salad link isn’t working; it should be good now: http://www.vegkitchen.com/recipes/tofu-eggless-egg-salad/ — if you see this response, pls let me know if you still can’t access it.