This sun-dried tomato white bean dip is a creamy, flavorful spread that comes together in just minutes.
Packed with plant-based protein, heart-healthy fats, and fiber, it’s a nutrient-rich snack that satisfies without being heavy.
With its smooth texture and savory, tangy flavor, it’s perfect for pairing with veggies, crackers, or as a sandwich spread.
Naturally vegan, gluten-free, and low in saturated fat, it’s a smart and tasty choice for everyday cooking.
Sun-Dried Tomato White Bean Dip
Equipment
- 1 Blender or Food Processor
- 1 measuring cup
- 1 Measuring Spoon Set
Ingredients
- 1 can 15 oz / 425 g cannellini beans, drained and rinsed
- 2 cloves garlic large
- 1 tablespoon 15 ml fresh lemon juice
- ½ cup 60 g sun-dried tomatoes in oil
- 2 –3 tablespoons 30–45 ml olive oil
- ½ teaspoon sea salt
Instructions
- Prepare the Beans: Drain and rinse the cannellini beans under cold running water to remove excess sodium and any starchy residue from the can. Shake off any extra water to prevent thinning the dip, then transfer the beans into a clean bowl or directly into your food processor. The beans should be soft and creamy in texture, which makes them blend into a smooth base.
- Ready the Garlic: Peel the garlic cloves and trim off the ends. If you prefer a milder garlic flavor, you can blanch the cloves in hot water for a few seconds or roast them lightly before blending. This step helps control the sharpness and gives you the option of either bold or mellow garlic tones in your dip.
- Add the Brightness: Squeeze fresh lemon juice and measure out about one tablespoon. Freshly squeezed lemon is best, as it provides a crisp, tangy lift that balances the richness of the olive oil and sun-dried tomatoes. Add this juice to your blender or food processor.
- Incorporate the Tomatoes: Scoop out half a cup of sun-dried tomatoes that are packed in oil. The oil not only preserves the tomatoes but also deepens their flavor, giving the dip a sweet, savory, and slightly smoky character. Roughly chop larger pieces before adding them to ensure even blending.
- Pour in the Oil: Start with two tablespoons of extra-virgin olive oil. This provides body and a luscious, silky texture to the dip. Keep an extra tablespoon nearby in case you want to adjust the consistency after blending. Olive oil is also a source of heart-healthy fats, making this both indulgent and nourishing.
- Season Thoughtfully: Sprinkle in the sea salt. Begin with half a teaspoon, then adjust later to taste. Because the sun-dried tomatoes and beans can vary in saltiness, it’s always better to season lightly first and fine-tune at the end.
- Blend to Smoothness: Secure the lid of your food processor or blender, then blend on high speed until everything comes together into a creamy, cohesive mixture. Pause occasionally to scrape down the sides with a spatula to ensure that no garlic or tomato chunks remain unblended. The texture should be velvety and spreadable, not grainy.
- Adjust Consistency: If the dip feels too thick, drizzle in the remaining tablespoon of olive oil and blend again until the mixture loosens slightly. You can also add a teaspoon of water or reserved tomato oil if you prefer a lighter texture. The dip should be smooth enough to scoop with a cracker but firm enough to spread onto bread.
- Taste and Perfect: Once blended, taste the dip carefully. Adjust the seasoning by adding more salt, a splash of lemon juice for brightness, or an extra clove of roasted garlic if you want more depth. This step allows you to customize the flavor exactly to your liking.
- Serve with Style: Transfer the dip into a shallow serving bowl. For an elegant finish, drizzle a swirl of olive oil over the top and sprinkle with finely chopped herbs such as parsley or basil. You can also add a few extra slices of sun-dried tomato for garnish. Serve immediately with fresh vegetables, pita chips, or crusty bread—or store for later use.
Notes
- Cannellini beans give the dip a smooth, creamy base, but other white beans like navy or great northern can also work.
- Use sun-dried tomatoes packed in oil for a richer, more intense flavor and easier blending.
- Freshly squeezed lemon juice adds brightness—avoid bottled juice for best taste.
- Start with less olive oil and add gradually to control texture and creaminess.
- Season lightly at first, since sun-dried tomatoes can already be salty.
- This dip works beautifully as both a spread and a dip, making it versatile for snacking or entertaining.
Chef’s Secrets for Better Flavor
The secret to this dip’s irresistible taste lies in balancing richness with brightness.
Using sun-dried tomatoes packed in oil ensures a deep, savory flavor, while fresh lemon juice adds a refreshing tang that keeps the dip from feeling too heavy.
For a smoother, gourmet finish, roast or blanch your garlic before blending—it mellows the sharpness and adds complexity.
Finally, don’t be afraid to customize the seasoning; a pinch of smoked paprika or a drizzle of the tomato oil can elevate the flavor from simple to restaurant-worthy.
Serving Suggestions and Pairing Ideas
This dip is incredibly versatile and pairs well with a wide variety of foods.
For a classic appetizer, serve it alongside pita bread, crackers, or a colorful array of fresh vegetables such as cucumber sticks, bell pepper strips, or cherry tomatoes.
It also works beautifully as a spread for sandwiches and wraps, adding a creamy layer of flavor in place of mayonnaise or butter.
For a Mediterranean-inspired meal, use it as a base on flatbreads, topped with olives, arugula, and roasted vegetables.
Its creamy, tangy profile also complements grilled chicken or fish, making it more than just a snack—it can play a role in your main meals too.
Storage Tips for Freshness Retention
This dip keeps well in the refrigerator, making it ideal for meal prep and entertaining.
Store the dip in an airtight container, and it will stay fresh for up to 4–5 days.
For best flavor and texture, drizzle a thin layer of olive oil on top before sealing the container—this helps prevent drying out and oxidation.
Allow the dip to come to room temperature before serving, as the olive oil may firm up slightly when chilled.
Freezing is not recommended, as the beans and tomatoes can change in texture once thawed, leading to a grainier dip.
Frequently Asked Questions
1. Can I use a different type of bean?
Yes, navy beans or great northern beans are excellent alternatives to cannellini beans.
They blend into a similarly creamy texture and have a mild flavor that lets the sun-dried tomatoes shine.
2. What if I only have dry sun-dried tomatoes?
You can rehydrate dry-packed sun-dried tomatoes by soaking them in warm water or olive oil for 15–20 minutes before blending.
This softens them and makes them easier to puree into the dip.
3. How can I make the dip less garlicky?
If raw garlic tastes too strong for your liking, blanch or roast the cloves before blending.
This mellows the intensity while still providing a pleasant garlicky undertone.
4. Is this recipe suitable for meal prep?
Absolutely! Since the dip holds well for several days in the fridge, you can make it ahead of time and use it throughout the week as a snack, spread, or sandwich filling.
5. Can I add extra flavors or toppings?
Definitely. Try stirring in fresh herbs like basil or parsley, or sprinkling smoked paprika or crushed red pepper for a bit of heat.
Topping with toasted pine nuts or a drizzle of chili oil also adds texture and flair.
