Whipped Feta, Tomato & White Bean Dip

This Whipped Feta, Tomato & White Bean Dip combines a feta and white bean base with seasoned heirloom tomatoes, fresh basil, and toasted sourdough for an easy appetizer in under 30 minutes.

This Whipped Feta, Tomato & White Bean Dip is an easy appetizer that makes the most of in-season tomatoes. White beans are blended with feta, basil, lemon, and olive oil to create a creamy base that comes together in minutes.

Fresh heirloom tomatoes are tossed with olive oil, vinegar, smoked paprika, and flaky salt, then layered over the whipped dip. Serve it with toasted sourdough for dipping or spooning everything together in one bite.

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Whipped Feta, Tomato & White Bean Dip

This Whipped Feta, Tomato & White Bean Dip combines a feta and white bean base with seasoned heirloom tomatoes, fresh basil, and toasted sourdough for an easy appetizer in under 30 minutes.

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Ingredients

Serves 4 people

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For the Whipped Feta & White Bean Dip:

• ▢ 15 oz can cannellini beans, drained and rinsed
• ▢ 6 oz feta cheese
• ▢ 1/4 cup fresh basil leaves
• ▢ 2 tbsp fresh lemon juice
• ▢ 3 tbsp extra virgin olive oil
• ▢ 1/2 tsp kosher salt, or to taste
• ▢ Freshly cracked black pepper, to taste

For the Tomatoes:

• ▢ 2 medium heirloom tomatoes (quartered or cut into bite sized pieces depending on size)
• ▢ 1 tbsp extra virgin olive oil
• ▢ 2 tbsp red wine vinegar
• ▢ 1/2 tsp smoked paprika
• ▢ Flaky sea salt, to taste
• ▢ Freshly cracked black pepper

For Serving:

• ▢ 6 slices of sourdough bread (for serving)
• ▢ Extra virgin olive oil, for brushing
• ▢ Fresh basil, for finishing

Instructions 

• Make the whipped feta and white bean dip: Add the cannellini beans, feta, basil, lemon juice, olive oil, salt, and pepper to a food processor. Blend until smooth and creamy, adding cold water 1 tablespoon at a time as needed to reach your desired consistency.
• Season the tomatoes: Add the sliced heirloom tomatoes to a bowl or plate and drizzle with olive oil and red wine vinegar. Sprinkle with smoked paprika and flaky sea salt, then gently toss and let sit for 5–10 minutes.
• Toast the sourdough: Lightly brush the sourdough slices with olive oil and toast in a skillet over medium heat for 2–3 minutes per side, until golden and crisp. Cut into smaller pieces for dipping if desired.
• Assemble the dip: Spoon the whipped feta and white bean mixture onto a shallow serving plate and spread it out using the back of a spoon.
• Finish and serve: Layer the seasoned heirloom tomatoes over the dip, spooning some of their juices over the top. Finish with fresh basil, cracked black pepper, flaky sea salt, and a drizzle of olive oil. Serve with the toasted sourdough.

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