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.
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.
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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.
Success tip
Be sure to reserve two tablespoons of the liquid from the can of beans before rinsing them.
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.
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.
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.
For tips on freezing, refer to USDAÂ Freezing and Food Safety.
FAQ
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 dip recipes
Looking for easy dips? Try some of these vegan favorites:
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
Dairy-Free Sun-Dried Tomato Dip
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)
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
- 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.
Nutrition
Nutritional information is an estimation only.
Brittany
Hello, we love this bean dip and make it almost weekly.
I'm just wondering what the serving size is?
Amy Katz
I'm so glad you are enjoying it, Brittany! A serving is approximately half a cup of the dip.
Gina Richman
Hi Amy,
I must have missed it - can you recommend a scissors for herb cutting?
Thank you
Gina
Amy Katz
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.
Judy
I think this would make a great quick pasta sauce! Maybe even add marinated artichoke hearts.
Amy Katz
Great idea, thanks Judy!