White Bean Dip with Sun Dried Tomato and Herbs

Why You’ll Love This Recipe

I love this dip because I can prepare it in about 10 minutes with mostly pantry ingredients. The white beans blend into a naturally creamy texture, so I don’t need cream cheese or sour cream to make the dip rich and satisfying.

Sun-dried tomatoes are my favorite part because their concentrated flavor gives the mild beans much more character. Garlic, lemon, basil, and parsley balance that richness with freshness.

I also like how flexible this recipe is. I can make the dip perfectly smooth, leave it slightly chunky, increase the herbs, add Parmesan, or give it some heat with crushed red pepper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 ounces) cannellini or other white beans, drained and rinsed
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1 small garlic clove
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 2–4 tablespoons cold water, as needed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional

For Serving

• Chopped fresh basil or parsley
• Chopped sun-dried tomatoes
• Extra-virgin olive oil
• Toasted baguette slices
• Pita bread or pita chips
• Crackers
• Fresh vegetables

Directions

I add the drained and rinsed white beans to a food processor along with the sun-dried tomatoes, garlic, lemon juice, lemon zest, basil, parsley, oregano, salt, black pepper, and optional red pepper flakes.

I pulse everything several times to begin breaking down the beans and tomatoes.

With the food processor running, I gradually drizzle in the olive oil. I continue processing until the mixture becomes creamy.

I add cold water 1 tablespoon at a time until the dip reaches the consistency I want. I use less water for a thick spread and a little more when I want a softer dip.

I stop the food processor and scrape down the sides of the bowl. I blend again until the mixture is as smooth as I prefer.

I taste the dip and adjust the lemon juice, salt, black pepper, or herbs as needed. If I want more sun-dried tomato flavor, I blend in another tomato or two.

I transfer the dip to a serving bowl and let it rest for about 10 minutes when I have time. I find that this short rest helps the garlic, herbs, and sun-dried tomatoes blend into the beans.

Before serving, I drizzle a little olive oil over the surface and add chopped herbs and sun-dried tomatoes.

Servings and Timing

I get approximately 1 1/2 to 2 cups of dip, depending on how much water and olive oil I add.

• Prep time: 10 minutes
• Blending time: about 5 minutes
• Optional resting time: 10 minutes
• Total active time: approximately 15 minutes
• Servings: about 6–8 appetizer portions

Variations

For a cheesy variation, I blend in 1/4 cup finely grated Parmesan. I find that its salty, nutty flavor works especially well with the sun-dried tomatoes.

When I want a spicier dip, I increase the crushed red pepper flakes or add a small amount of Calabrian chili paste.

For extra herb flavor, I add fresh rosemary or thyme. I use rosemary sparingly because its flavor can become quite strong once blended.

I can add a few pitted Kalamata olives when I want a saltier Mediterranean-style variation.

For an extra-creamy dip, I add a spoonful of tahini. It gives me a slightly richer texture and a subtle nutty flavor.

When I want more roasted flavor, I replace the raw garlic with roasted garlic. I can use several roasted cloves because their flavor is much sweeter and milder.

Storage/Reheating

I transfer leftover White Bean Dip with Sun Dried Tomato and Herbs to an airtight container and refrigerate it for up to 4 days.

The dip usually thickens slightly after refrigeration. Before serving leftovers, I stir in a small amount of water, lemon juice, or olive oil if I want to loosen the consistency.

I prefer serving the dip chilled or at room temperature, so reheating isn’t normally necessary.

If I want to serve it warm, I gently heat it in a small saucepan over low heat, stirring regularly. I add a splash of water if it becomes too thick.

I can freeze the dip for up to 2 months, although I find the texture is best when freshly prepared. After thawing it in the refrigerator, I stir or blend it again with a little olive oil to restore its creamy consistency.

FAQs

Which white beans work best for this dip?

I usually choose cannellini beans because they blend into a smooth, creamy consistency and have a mild flavor. Great Northern beans or navy beans also work well when that’s what I have available.

Can I use dry-packed sun-dried tomatoes?

Yes. When I use dry-packed sun-dried tomatoes, I soften them in warm water for about 10–15 minutes before draining and adding them to the food processor. I find oil-packed tomatoes more convenient because they’re already tender.

How can I make my white bean dip extra smooth?

I process the dip for longer and gradually add cold water and olive oil until it reaches the texture I want. For an exceptionally smooth result, I can remove the skins from the beans, although I rarely find that extra step necessary.

Can I make White Bean Dip with Sun Dried Tomato and Herbs ahead of time?

Yes. I can prepare it a day ahead and refrigerate it in an airtight container. Before serving, I stir it well, adjust the consistency if necessary, and add fresh herbs and olive oil to the top.

What can I serve with white bean dip?

I like serving it with toasted baguette slices, pita chips, crackers, cucumber, carrots, celery, or bell pepper strips. I can also spread it on sandwiches and wraps or add a spoonful to grain bowls and salads.

Conclusion

White Bean Dip with Sun Dried Tomato and Herbs gives me a creamy appetizer with plenty of flavor from simple ingredients. Mild beans provide the smooth base, while sun-dried tomatoes, garlic, lemon, olive oil, and fresh herbs create a savory and vibrant finish.

White Bean Dip with Sun Dried Tomato and Herbs

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White Bean Dip with Sun Dried Tomato and Herbs is a creamy, savory appetizer packed with bold Mediterranean-inspired flavor. White beans, sun-dried tomatoes, fresh herbs, garlic, lemon, and olive oil blend into a versatile dip that is ready in minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: Approximately 15 minutes active
• Yield: 1 1/2 to 2 cups, about 6–8 servings
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean-Inspired
• Diet: Vegan

Ingredients

• 1 can (15 ounces) cannellini or other white beans, drained and rinsed
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1 small garlic clove
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 2–4 tablespoons cold water, as needed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• Chopped fresh basil or parsley, for serving
• Chopped sun-dried tomatoes, for serving
• Extra-virgin olive oil, for serving
• Toasted baguette slices, optional for serving
• Pita bread or pita chips, optional for serving
• Crackers, optional for serving
• Fresh vegetables, optional for serving

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Instructions

1. Add the drained and rinsed white beans, sun-dried tomatoes, garlic, lemon juice, lemon zest, basil, parsley, oregano, salt, black pepper, and optional crushed red pepper flakes to a food processor.
2. Pulse several times to begin breaking down the beans and sun-dried tomatoes.
3. With the food processor running, gradually drizzle in the olive oil and continue processing until the mixture becomes creamy.
4. Add cold water 1 tablespoon at a time until the dip reaches the desired consistency. Use less water for a thick spread or more for a softer dip.
5. Stop the food processor and scrape down the sides of the bowl. Process again until the dip is as smooth as desired.
6. Taste and adjust the lemon juice, salt, black pepper, or herbs as needed. For stronger sun-dried tomato flavor, blend in an additional tomato or two.
7. Transfer the dip to a serving bowl and, if time allows, let it rest for about 10 minutes so the flavors can develop.
8. Before serving, drizzle with extra-virgin olive oil and garnish with chopped fresh herbs and sun-dried tomatoes.

Notes

• For a cheesy variation, blend in 1/4 cup finely grated Parmesan.
• For extra heat, increase the crushed red pepper flakes or add a small amount of Calabrian chili paste.
• Fresh rosemary or thyme can be added for more herb flavor, but use rosemary sparingly.
• Add a few pitted Kalamata olives for a saltier Mediterranean-style variation.
• A spoonful of tahini creates an extra-creamy texture with subtle nutty flavor.
• Roasted garlic can replace raw garlic for a sweeter, milder garlic flavor.
• If using dry-packed sun-dried tomatoes, soak them in warm water for 10–15 minutes, then drain before blending.
• Store leftover dip in an airtight container in the refrigerator for up to 4 days.
• If the refrigerated dip becomes too thick, stir in a little water, lemon juice, or olive oil before serving.
• The dip can be frozen for up to 2 months. After thawing, blend or stir it with a little olive oil to restore its creamy texture.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 130 kcal
• Sugar: 2 g
• Sodium: 310 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg