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.)
Be sure to reserve two tablespoons of the liquid from the can of beans before rinsing them.Leftover dip will last covered and refrigerated for 2-3 days.If cannellini (white kidney beans) aren't available, Great Northern beans are a good substitute.