Creamy Sun-Dried Tomato White Bean Dip (No Cream Cheese)
This creamy vegan sun-dried tomato white bean dip is easy to make in 15 minutes with pantry ingredients. No cream cheese required. Serve it with veggies, crackers, or spread on sandwiches.
Servings: 4
Calories: 189kcal
Equipment
- food processor
Ingredients
- 1-15 ounce can white beans (cannellini beans, white kidney beans, or great northern beans) drained, reserve at least 2 tablespoons of liquid from the can of beans
- ¼ cup sun-dried tomatoes in olive oil
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 clove garlic minced
- 1 teaspoon fresh oregano leaves
- salt and pepper to taste
- extra drizzle of extra virgin olive oil for serving (optional)
Instructions
- Place the beans, 2 tablespoons reserved liquid from the can of beans, sun-dried tomatoes, olive oil, lemon juice, garlic, and oregano in the bowl of a food processor.1 clove garlic, 1-15 ounce can white 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.
- If you like, drizzle with a little extra virgin olive oil before serving.extra drizzle of extra virgin olive oil
Notes
Nutritional information does not include the optional drizzle of olive oil.
Leftover dip can be refrigerated in an airtight container for up to 3 days.
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
