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Sun-Dried Tomato White Bean Dip

White Bean Dip is silky smooth and loaded with flavor. This easy Mediterreanean recipe combines cannellini beans with lemon, garlic, and vibrant sun-dried tomatoes.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 189kcal
Author Amy Katz
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Recommended Equipment


  • 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.)


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.
Calories: 189kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 255mg | Potassium: 108mg | Fiber: 6g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 8.2mg | Calcium: 77mg | Iron: 2.8mg
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Course: Condiment
Cuisine: Mediterranean
Keyword: White Bean Dip