Don't be fooled by how simple this dip is to put together, though. The flavor is made complex by the savory sauteed onion and garlic, the smoky paprika, the sweet sun-dried tomatoes and the piquant capers. They all combine to make a dip that someone might think you spent an hour preparing, but really it only takes about 10 minutes. This recipe is inspired by bonnefooi gastronome.
Prep time: 10 minutes
Total time: 10 minutes
Yield: About 1.5 cups of spread
- 1 can cannellini or navy beans, drained and rinsed
- 1 small yellow onion, diced
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 3 tablespoons parsley leaves, finely chopped
- 5-6 sun-dried tomatoes (or more if you really love them!)
- 1 tablespoon capers
- 1 teaspoon paprika
- Juice from half a lemon
- 1 pinch each of fine sea salt and black pepper
- In a small saute pan, heat a drizzle of olive oil and saute the diced onion and minced garlic until golden and fragrant.
- Using a blender or food processor, puree the beans with lemon juice, paprika, and the sauteed onion and garlic. Depending on your preference, you can blend until entirely smooth, or leave it a little bit chunky.
- Dice the sun-dried tomatoes and stir them together with the capers and parsley in a small bowl. Add the mixture to the bean puree and stir until thoroughly mixed. Season with salt and pepper to taste. Enjoy this dip spread on crostini or crackers, or with sliced vegetables.
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