White Bean Dip

Very Easy
Makes approx. 2 cups
  • 30 oz. canned cannellini beans, rinsed and drained

  • 1/4 cup any Vom Fass Extra Virgin Olive Oil

  • 2 tbsp. Vom Fass Waldburg Balsam Calamansi Vinegar

  • 1 shallot, finely minced

  • 2 tbsp. finely minced Italian parsley

  • 2 cloves garlic, finely minced

  • 2 fresh sage leaves, finely minced

  • 1 tbsp. sun-dried tomatoes, drained, rinsed and patted dry, finely minced

  • - salt and pepper, to taste

  • - fresh vegetables, crackers or crostini, for serving*

  • *A note about gluten:
    To make this recipe gluten free, serve with vegetables or gluten-free crackers.


In a medium mixing bowl, mash beans with a fork until broken up but not totally smooth; thoroughly mix in oil, vinegar, shallots, parsley, garlic and sage. Fold in tomatoes; season with salt and pepper to taste. Serve immediately or refrigerate, covered for up to 3 days.

Note: Dip is best served slightly cool or at room temperature.

Good to Know: VOM FASS Products are available only at the Kowalski's Woodbury Market.

Recipe courtesy VOM FASS Twin Cities and Chef Susan Denzer.