White Bean Bruschetta Dip
This White Bean Bruschetta Dip is sweet from the tomatoes and tangy from the balsamic. It has a light bite from the red onions, a nice mellow hint of basil, and a creaminess from the beans. The dip can be whipped up in just 10-15 minutes and it keeps well in the fridge for several days. It makes a great holiday appetizer or side dish any time.
Yield: 4-6
White Bean Bruschetta Dip
This dip is great served cold with slices of baguette or your favorite crackers. It is a bit sweet, a bit tangy, and the beans add a nice creaminess to each bite. It makes a great appetizer but is hearty enough for a side dish or main, too.
Prep time: 10 MinTotal time: 10 Min
Ingredients
- 10-15 fresh basil leaves, roughly chopped
- 1 garlic clove, grated
- ½ tsp kosher salt
- 1 Tbsp oil (e.g. avocado, olive, etc.)
- 1 Tbsp balsamic vinegar
- 1 tsp nutritional yeast
- 1 (14.5 oz) can of small white beans, drained and rinsed
- 1 pt cherry tomatoes, diced (about 1.5 cups of diced tomatoes)
- ¼ red onion, finely diced (about 2 Tbsp of diced onion)
Instructions
- Add basil, garlic, and salt to a medium sized bowl or storage container.
- Using the back of a spoon, mash the basil mixture together for about 30 seconds to 1 minute, forming a rough paste.
- Add the oil, balsamic vinegar, and nutritional yeast and stir to combine.
- Add the beans, cherry tomatoes, and red onion and stir to combine.
- Refrigerate for a few hours before serving for the best flavor and serve with crackers or slices of baguette.