Vegan Appetizers/ Vegan Christmas Recipes/ Vegan Recipes/ Vegan Snacks

White Bean and Sun-Dried Tomato Pâté

White bean and sun-dried tomato pate

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 paté recipe

White Bean and Sun-Dried Tomato Pâté

Here's a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads.
5 from 1 vote
Print Pin Rate
Course: Appetizer / Dip
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 18 minutes
Total Time: 18 minutes
Servings: 2 cups
Author: Veg Kitchen

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
  • 1/4 cup oil-cured sun-dried tomatoes
  • Juice of 1/2 lemon
  • 2 to 3 tablespoons chopped fresh parsley
  • 1/4 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

White bean and sun-dried tomato paté

White bean and sun-dried tomato paté recipe

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7 Comments

  • Reply
    Alan Chilton
    October 6, 2012 at 9:35 am

    So easy to make, and an instant hit! This is a keeper.

  • Reply
    shawn passarieu
    December 26, 2013 at 5:12 pm

    I 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 🙂

    • Reply
      Nava
      December 26, 2013 at 5:43 pm

      How cool, Shawn! Tell Gail I said hello, and I’m glad you all enjoyed the dip.

  • Reply
    Janelle
    November 9, 2014 at 10:13 am

    I’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!

    • Reply
      Nava
      November 9, 2014 at 9:52 pm

      Hey 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.

  • Reply
    Ruth
    July 24, 2017 at 12:41 pm

    5 stars
    Love 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.

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