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This sun-dried tomato and basil white bean dip is silky, healthy, and full of flavor. It’s ready in under 10 minutes!
Try my Sun-Dried Tomato Pasta next.
This post was originally published on January 11, 2016. I’ve updated the post and photos and tweaked the recipe a little bit to make it even better.
This Tuscan white bean dip has a lovely texture. It’s really smooth… even smoother than hummus. It also takes less time to prepare than hummus, which is nice. It’s healthy and great for a snack or easy entertaining. If you’ve got fresh basil in your garden, this is the perfect recipe to use it up in!
Did you know that cannellini beans (or white beans) are just kidney beans? They’re mild-tasting and perfect for making into dips or adding to soups (try my Tuscan Chicken Soup with White Beans or this Turkey White Bean Chili).
What to serve with cannellini bean dip:
This dip goes well with crackers (I have three different kinds in the photos lol), cut-up veggies such as carrots and cucumber, pita bread, or baguette slices. It’s great to include in a tapas-style dinner (you can serve it as one of many small dishes) or just as an appetizer/party snack. Eat it as you would hummus.
Recipe notes & tips:
- This dip is pretty forgiving. You can definitely use less than the recommended amount of sun-dried tomatoes if you prefer a less tomato-y flavor, and I’ve used a larger can (19 ounce size) of white beans too. I’ve made this dip so much that I don’t even measure anymore. I also like to add extra lemon juice.
- You could probably make this in a powerful blender (like a Vitamix), but a food processor is likely your best option since there isn’t tons of liquid in here. I used my Kitchen Aid food processor (a newer model of the one I own is linked).
More delicious dips to try:
Would you try this easy white bean dip recipe? Questions? Let me know in the comments below!
Sun-dried Tomato and Basil White Bean Dip
Ingredients
- 1 (14 ounce) can white (cannellini) beans drained
- 1 tablespoon lemon juice or more, to taste
- 1-2 cloves garlic minced
- Salt & pepper to taste
- 1/4 cup olive oil
- 3-4 tablespoons sun-dried tomatoes see note
- 6 large leaves fresh basil
Instructions
- Add the beans, lemon juice, garlic, and some salt & pepper to your food processor. Slowly drizzle in the olive oil while blending on high. Blend until smooth (about a minute), then scrape down the sides.
- Add the sun-dried tomatoes and basil, and blend for an additional 30 seconds or so until they're incorporated to your liking. Give it a taste and add more lemon/salt/pepper/etc. if needed, then blend again.
- Serve right away or chill first if preferred. I add an extra drizzle of olive oil on top.
Notes
- If using sun-dried tomatoes packed in oil, drain the oil first.
- This dip will last in the fridge for about 3 days (the basil may start to go a bit iffy if you leave it too much longer).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for this. I found it was a good way to use up my opened jar of sundried tomatoes. As I needed to be able to freeze it for future snacks, I was unsure about the fresh basil and if it would taste weird after freezing. So instead I added a smidge of freshly chopped rosemary (less than 1/2 tsp, a bit of extra lemon juice and half a small bird’s eye chilli for an extra kick. It was very good however I definitely think it would have tasted much better with fresh basil as per the recipe. Thank you. Pretty, healthy and economical in addition to tasty!
My question is could this be frozen in ice cubes if fresh basil was added in as per recipe? I freeze all my bean dips in ice cubes for healthy eating on the run!
Hi Toria! I’m glad you liked it! Honestly, I haven’t ever tried freezing a bean dip before. You’d have to experiment a bit with leftovers.
So delicious! I put a thick layer on top of an onion focaccia and topped that with tomato and a bit of jalapeño. So wonderful and tons of flavor!
Oooh now that sounds amazing!! 😀
My husband and I love this bean dip. The fresh basil and sun dried tomatoes “kicked it up a notch” . We also tried it with smoked dun dried tomatoes- yummy! Great recipe.
Wonderful!! I love this one too… so happy you two like it. 😀
I bet this would be good as a spread on a grilled chicken sandwich! Thanks for the recipe…can’t wait to try it! I hear that white beans instead of garbanzos creates a more creamy dip. Looking forward to whipping this up.
Definitely! Hope you enjoy it.
Love love love the flavors in this – the sun dried tomato and basil sounds so tasty! And your photos are stunning.
Thanks so much!!
Smoother than hummus? I MUST try this amazing dip now! Awesome photographs and scrumptious recipe, Natasha!
Thanks Tania!! ?
Oh yes, non-garbanzo bean dips are awesome! They have a special place in my heart (in my belly?) right next to hummus. Sun dried tomato sounds like a wonderful addition to the basic white bean dip.
Gorgeous pictures!
Thanks Kate!! I love them too 🙂
Beautiful! Yes, I absolutely would try- and devour – this dip! I love sun dried tomatoes and white beans, and can only imagine how delicious they taste together as a dip.
Thanks Michelle! You should really try it 🙂
I love white beans, but have never tried making a dip from them! I often spread hummus inside wraps or sandwiches for lunch; I’ll have to try this white bean dip instead for a nice change of pace. It looks wonderful!
Thank you!! It is really good. Love your name by the way ?
Your photos are so incredibly beautiful and inspiring, that even a simple dish seems divine 🙂
Thank you! Your comment made my day 🙂