Sun-dried tomato and cannellini bean dip with a hint of rosemary and garlic is a delightful, Mediterranean-inspired appetizer or spread.

Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually...


  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 8 sun-dried tomatoes packed in oil, drained
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh rosemary
  • 2 cloves garlic, chopped
  • 1 teaspoon chile-garlic sauce (such as sriracha)
  • 1 teaspoon honey
  • 1 teaspoon water, or as needed (optional)

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