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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!

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!