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    Home » Recipes » Vegan Appetizer Recipes

    Dairy-Free Sun-Dried Tomato Dip

    By: Amy Katz · Published: Jul 25, 2019 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Collage of photos showing ingredients in a food processor and the finished dip in a bowl served with raw vegetables

    Easy to make in a food processor in 15 minutes, this creamy 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.

    Bowl of dip garnished with a sprig of fresh oregano with raw vegetables and toasted pieces of baguette around it

    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 pasta sauce. And here they add a burst of tangy flavor to a simple dip you can enjoy anytime.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More dip recipes
    • 📋 Recipe
    • 💬 Comments

    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

    Labeled ingredients shown in bowls that are needed to make this recipe
    • 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.

    Success tip

    Be sure to reserve two tablespoons of the liquid from the can of beans before rinsing them.

    Instructions

    Collage of 4 numbered photos showing the how to make this recipe
    1. Place the garlic, beans, 2 tablespoons of aquafaba, olive oil, lemon juice, sun-dried tomatoes, and oregano in the food processor bowl.
    2. Process, scraping down the sides of the bowl with a spatula, as needed.
    3. If your dip is a little too thick, add another tablespoon of the bean liquid.
    4. Process until completely smooth.

    Serving suggestions

    Aqua spatula with a black cat  on it with a scoop of dip over a food processor bowl

    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.

    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

    Cover and refrigerate the white bean dip 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.

    FAQ

    Can you buy sun-dried tomatoes at a grocery store?

    Yes, they are readily available at major supermarkets. Look for them in both the produce section and in the canned vegetables aisle.

    How long do sun-dried tomatoes in olive oil last once open?

    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.

    Can I make sun-dried tomatoes at home?

    Yes, you can make oven "sun-dried" tomatoes easily without special equipment.

    Plate with cucumber slices and strips of red bell pepper around a bowl of sun-dried tomato dip

    More dip recipes

    Looking for easy dips? Try some of these vegan favorites:

    • Easy Vegan French Onion Dip
    • Cast iron skillet with baked dip and platter of vegetables and crackers in the background
      Secret Ingredient Vegan Spinach Artichoke Dip
    • Bowl of hummus on a platter with raw vegetables and pita bread triangles.
      Hummus With Sesame Seeds
    • Bowl of dip on a platter with grape tomatoes, carrot sticks, black olives, red pepper strips, and celery sticks.
      Vegan White Bean Dip

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of dip garnished with a sprig of fresh oregano

    Dairy-Free Sun-Dried Tomato Dip

    Easy to make in a food processor in 15 minutes, this creamy 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.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Appetizer, Condiment
    Cuisine: Fusion, Mediterranean
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 189kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer
    • Lemon Lime Squeezer
    • Food Processor

    Ingredients

    • 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)
    US Customary - Metric
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    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.
    • 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.)

    Notes

    Be sure to reserve two tablespoons of the liquid from the can of beans before rinsing them.
    Substitutions and additions:
    • If cannellini (white kidney beans) aren't available, Great Northern beans are a good substitute.
    • If you want to use dehydrated sun-dried tomatoes instead of the ones packed in olive oil, be sure to reconstitute them in hot water first. However, I recommend the ones in a jar of oil for best taste and texture.
    • Add a pinch of cayenne pepper or a few dashes of hot sauce for a little kick.
    Serving suggestions:
    Serve the dip in a bowl with raw vegetables, crackers, or warm crusty bread. It also makes a delicious spread for toast, pita bread, bagels, and sandwiches.
    Storing and freezing:
    Cover and refrigerate the white bean dip 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.
     
    Nutritional information does not include the optional drizzle of olive oil.
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    Nutrition

    Calories: 189kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 255mg | Potassium: 120mg | Fiber: 6g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 3mg

    Nutritional information is an estimation only.

    More Vegan Appetizer Recipes

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      Vegan Stuffed Mushrooms
    • Bowl of pumpkin hummus garnished with spices and pumpkin seeds and surrounded by raw vegetables and crackers.
      Homemade Pumpkin Hummus
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      Hearts of Palm Ceviche
    • Plate with avocado toast and lemon wedge
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Brittany

      September 12, 2022 at 12:36 pm

      Hello, we love this bean dip and make it almost weekly.
      I'm just wondering what the serving size is?

      Reply
      • Amy Katz

        September 12, 2022 at 4:40 pm

        I'm so glad you are enjoying it, Brittany! A serving is approximately half a cup of the dip.

        Reply
        • Eleanor

          January 07, 2023 at 4:54 am

          5 stars
          Great recipe! I used butter beans and it turned out delicious. Will definitely be a regular recipe for me.

          Reply
    2. Gina Richman

      September 23, 2020 at 4:36 am

      Hi Amy,
      I must have missed it - can you recommend a scissors for herb cutting?
      Thank you
      Gina

      Reply
      • Amy Katz

        September 23, 2020 at 4:38 pm

        Hi Gina, here's my affiliate link for the herb scissors I use: https://amzn.to/33T3R98
        Let me know if you have any questions.

        Reply
    3. Judy

      October 14, 2019 at 12:39 pm

      I think this would make a great quick pasta sauce! Maybe even add marinated artichoke hearts.

      Reply
      • Amy Katz

        October 14, 2019 at 5:09 pm

        Great idea, thanks Judy!

        Reply

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