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.
Ingredients
Serves 4 people
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.