Easy to make in a food processor in 15 minutes, this creamy vegan Sun-Dried Tomato Dip uses white beans in place of cream cheese and sour cream. Enjoy it with raw vegetables, crackers, or crusty bread for a taste of summer all year round.
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My pantry is always stocked with jars of sun-dried tomatoes. They are a versatile way to add flavor to anything from vegan lentil salad to pesto Brussels sprouts to creamy tomato pasta sauce. And here they add a burst of tangy flavor to a simple dip you can enjoy anytime.
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Why you'll love this recipe
- It's loaded with flavor yet only requires 6 ingredients (plus salt and pepper).
- It's ready to eat in 15 minutes.
- It leaves out the cream cheese, sour cream, and mayonnaise found in similar dips and uses a can of white beans instead for a lightened-up vegan version.
Ingredients
- Canned cannellini beans: These are also called white kidney beans. Or you can 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?
- 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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Place the garlic, beans, 2 tablespoons of aquafaba, olive oil, lemon juice, sun-dried tomatoes, and oregano in 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.
Amy's tip
Be sure to reserve two tablespoons of the liquid from the can of beans before rinsing them.
Serving suggestions
I like to drizzle a little bit of olive oil over the white bean dip before serving, but this is optional. You can also add a pinch of cayenne pepper or a few dashes of hot sauce for a little kick. Or garnish it with a dollop of sun-dried tomato pesto.
Then serve it in a bowl with raw vegetables, crackers, or warm crusty bread for dipping. It also makes a delicious spread for toast, pita bread, bagels, and sandwiches.
Storing and freezing
Refrigerate the sun-dried tomato dip in an airtight container for up to 3 days. Or 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.
Recipe FAQs
Yes, they are readily available at major supermarkets. Look for them in both the produce section and in the canned vegetables aisle.
Refrigerate any unused portion and use within 2 weeks. The oil may become solid in the refrigerator. Let the jar to sit at room temperature for a few minutes before using so the oil softens.
Yes, you can make oven "sun-dried" tomatoes easily without special equipment.
More vegan dip recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Vegan Sun-Dried Tomato Dip
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Equipment
- food processor
Ingredients
- 1 clove garlic, minced
- 1-15 ounce can cannellini beans, (1½ cups) drained, reserving 2 to 3 Tablespoons of liquid from the can of beans
- 3 Tablespoons extra virgin 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 extra virgin olive oil, for serving (optional)
Instructions
- 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.1 clove garlic, 1-15 ounce can cannellini 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.
- Drizzle with a little extra virgin olive oil before serving (optional.)extra drizzle of extra virgin olive oil
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!