This week has felt exceptionally erratic and I find myself longing for the weekend more than usual. I have lots of little annoying things looming- a massive pile of laundry, store returns, and a dirty bathroom, but we’ve got some fun stuff planned too. Tonight we have a long overdue date night scheduled at Rosa Mexicano, Saturday I’ll be attempting my first quiche (full report to come next week), and Sunday we’re having an early dinner with friends at the recently opened DC location of Hill Country. The weather is also supposed to be glorious. Not this sticky humid DC summer weather we’ve had this week (even though its April), but true spring 70 degree weather.
Unlike last week, I haven’t been too busy in the kitchen. Except for this dip. My food processor has been cranking out a lot of this white bean and sun dried tomato dip. We’re quite fond of it. I think the sun dried tomatoes provide just the right bite against the creamy beans, and a white bean dip is a nice alternative to our relentless hummus routine. And with only a handful of ingredients, it couldn’t be simpler to make.
Have a wonderful weekend!
Sun Dried Tomato White Bean Dip
1 15 oz can white cannelini beans (reserve 2 T of liquid from can)
one head of garlic, roasted (instructions here)
7 sun dried tomatoes packed in oil, roughly chopped
s+p to taste
Set aside 2 T of liquid from can of beans, drain and rinse remaining contents. Placed sun dried tomatoes in food processor and pulse until finely chopped. Then add in beans, roasted garlic cloves, freshly cracked paper, reserved liquid, and 2 T olive oil. Blend until well combined. If dip seems dry, add a bit more oil, blending and adding more until it reaches a creamy consistency. Serve immediately or store covered in fridge up to one week.