If you combined the bold flavor of sun-dried tomato pesto with the creamy texture of white bean hummus, you’d get something a lot like this vegan sun-dried tomato white bean dip.
It’s incredibly delicious and easy to make in 15 minutes. Everything goes straight into the food processor: cannellini beans, sun-dried tomatoes, olive oil, lemon, and a few seasonings. The result is a savory dip you can enjoy with crackers, veggies, or spread on sandwiches and wraps.
And if you love sun-dried tomatoes as much as I do, don’t miss my sun-dried tomato cannellini bean salad and roasted Brussels sprouts with sun-dried tomato pesto.
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This is delicious! And so easy to make! Thank you!
- Kathryn
Ingredients
- Canned white beans: Look for ones labeled cannellini beans, white kidney beans, or great northern beans.
- Aquafaba: This is the liquid from the can of beans. It's a magical ingredient that will help make the sun-dried tomato dip extra creamy.
- Sun-dried tomato packed in olive oil: I recommend these over the dehydrated ones for the best taste and texture.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the beans, a couple tablespoons of aquafaba, sun-dried tomatoes, olive oil, lemon juice, garlic, and oregano to the food processor bowl.
- Process, scraping down the sides of the bowl with a spatula, as needed.
- If your dip is a little too thick, add another tablespoon of the bean liquid.
- Process until completely smooth, adding a little salt and pepper to taste. Enjoy right away or refrigerate for later.
Serving suggestions
This sun-dried tomato white bean dip is versatile and easy to enjoy in lots of ways:
- Serve with crackers, pita chips, or crostini for a quick vegan snack or party appetizer.
- Pair with raw veggies like cucumber, carrots, bell peppers, and snap peas.
- Spread on sandwiches, wraps, or toast for an extra boost of flavor.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Creamy Sun-Dried Tomato White Bean Dip (No Cream Cheese)
Equipment
- food processor
Ingredients
- 1-15 ounce can white beans, (cannellini beans, white kidney beans, or great northern beans) drained, reserve at least 2 tablespoons of liquid from the can of beans
- ¼ cup sun-dried tomatoes in olive oil
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon fresh oregano leaves
- salt and pepper, to taste
- extra drizzle of extra virgin olive oil, for serving (optional)
Instructions
- Place the beans, 2 tablespoons reserved liquid from the can of beans, sun-dried tomatoes, olive oil, lemon juice, garlic, and oregano in the bowl of a food processor.1 clove garlic, 1-15 ounce can white beans, 3 Tablespoons extra virgin olive oil, 2 teaspoons lemon juice, ¼ cup sun-dried tomatoes in olive oil, 1 teaspoon fresh oregano leaves
- Process until completely smooth, scraping down the sides of the bowl with a spatula, as needed. If more liquid is needed, add an additional tablespoon of reserved bean water. Taste and add salt and pepper, as desired.salt and pepper
- Transfer the dip to a bowl and refrigerate until ready to serve.
- If you like, drizzle with a little extra virgin olive oil before serving.extra drizzle of extra virgin olive oil
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Notes
Nutrition
Nutritional information is an estimation only.
Kathryn Sincell-Corwell says
This is delicious! And so easy to make! Thank you!
Amy Katz says
Thank you so much, Kathryn! I appreciate you coming back to leave a rating and comment. 🙂
Brittany says
Hello, we love this bean dip and make it almost weekly.
I'm just wondering what the serving size is?
Amy Katz says
I'm so glad you are enjoying it, Brittany! A serving is approximately half a cup of the dip.
Eleanor says
Great recipe! I used butter beans and it turned out delicious. Will definitely be a regular recipe for me.
Judy says
I think this would make a great quick pasta sauce! Maybe even add marinated artichoke hearts.
Amy Katz says
Great idea, thanks Judy!