White Bean Dip is silky smooth and loaded with flavor. This Mediterranean sun-dried tomato spread is easy to make in a food processor with only a few ingredients. Instead of using chickpeas like in classic hummus, this recipe combines cannellini beans with lemon, garlic, and vibrant sun-dried tomatoes. Enjoy it with raw vegetables or crusty bread for a taste of summer all year round.
I love making a meal out of small plates and appetizers like white bean dip with sun-dried tomatoes.
Here in the United States, most of us grew up with the notion that a meal by definition consists of a protein, starch, and a vegetable.
But Mediterranean cultures don’t have these same guidelines.
It’s perfectly normal to combine some salads and spreads for a satisfying meal.
How to make sun-dried tomato white bean dip
You only need a few ingredients to make this sun-dried tomato dip:
- Fresh garlic
- Canned cannellini beans: Also called white kidney beans or substitute Great Northern beans.
- Aquababa: This is the liquid from the can of beans. It will help us to process the dip and make it extra creamy. Reserve a few tablespoons of the bean juice before draining the beans. And if you cook your own beans from dried, you can use the viscous cooking liquid. To learn more about the magical properties of bean juice, check out the article, What is Aquafaba?
- Olive oil
- Lemon juice
- Sun-dried tomatoes packed in olive oil: if you want to use dehydrated tomatoes instead, be sure to reconstitute them in hot water first. However, I recommend the ones in a jar of olive oil for best taste and texture.
- Fresh oregano
- Salt and pepper
Once you’ve gathered your ingredients, place the garlic, beans, 2 tablespoons of aquafaba, olive oil, lemon juice, sun-dried tomatoes, and oregano in the bowl of your food processor.
Process until completely smooth, scraping down the sides of the bowl with a spatula, as needed.
Taste and add salt and pepper if needed.
And if your dip is a little too thick, add another tablespoon of the bean liquid before processing again.
Transfer the dip to a bowl and refrigerate it until you’re ready to eat.
I like to drizzle a little bit of olive oil over the white bean dip before serving, but this is optional.
You can cover and refrigerate the white bean dip for 2 to 3 days.
Or you can freeze it by placing it in a container, leaving a little room at the top for expansion before placing the lid on it.
It will keep in the freezer for 3 months.
When you’re ready to enjoy it, defrost it in the refrigerator for a day or two before serving.
What to eat with white bean dip
While I usually serve assorted raw vegetables with sun-dried tomato white bean dip, it’s a very versatile spread.
You can eat it on toast like crostini or whole-grain bread or pita.
Or try it on a bagel instead of cream cheese.
It’s also a fantastic sandwich spread with roasted or raw veggies.
More vegan dips
And for even more easy dip recipes, try some of these favorites:
White Bean Dip Recipe
This recipe makes about 4 servings.
If you love this recipe, please give it 5 stars!
Sun-Dried Tomato White Bean Dip
- 1 clove garlic, minced
- 1 can cannellini beans, (white kidney beans) (15 ounces or 1½ cups) drained, reserving 2 to 3 Tablespoons of liquid from the can of beans
- 3 Tablespoons olive oil
- 2 teaspoons lemon juice
- ¼ cup sun-dried tomatoes in olive oil
- 1 teaspoon fresh oregano leaves
- salt and pepper, to taste
- extra drizzle of olive oil, for serving (optional)
- Place the garlic, beans, 2 tablespoons reserved liquid from the can of beans, olive oil, lemon juice, sun-dried tomatoes, and oregano in the bowl of a food processor.
- 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.
- Transfer the dip to a bowl and refrigerate until ready to serve.
- Drizzle with a little olive oil before serving (optional.)