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1 servings


MacGourmet downloadWhite Bean and Sundried Tomato Spread. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

White Bean and Sundried Tomato Spread


  • 1 tablespoon olive oil
  • 1 large onion
  • 2 cloves garlic, minced
  • 1 ½ cups cannellini beans
  • ¼ cup oil-cured sun-dried tomatoes
  • 1 lemon's juice
  • 1 sprig parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspon summer savory
  • dash pepper, to taste
  • dash salt, to taste


Heat the oil in a skillet.
Add the onion and saute over moderate heat until translucent.
Add the garlic and continue to saute 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 to taste with salt and pepper.
Pat into an attractive shallow crock to serve.

Makes about 2 cups.

Per 2-tablespoon serving: Calories: 41; Total fat: 1 gram; Protein: 1 gram; Carbohydrate: 6 grams; Cholesterol: 0 grams; Sodium: 2 milligrams

Though this makes a classy appetizer, served with whole-grain crackers or crispbreads, I like to pack it for picnics to use as a spread for fresh French or rye bread.


, cannellini, dried, sun, tomatoes


cannellini sun dried tomatoes