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This sun-dried tomato and basil white bean dip recipe is silky, healthy, and full of vibrant fresh flavors. It’s simple to make with everyday ingredients in under 10 minutes!
Try my Sun-Dried Tomato Pasta or Creamy Tuscan Chicken next.
Why you’ll love it
This white bean dip has a lovely texture that’s really addictive. It’s super smooth, even smoother than hummus! I love the Tuscan-inspired flavor profile of sun-dried tomatoes and fresh basil. Add in some garlic and a splash of lemon juice, and we’re in heaven.
It’s effortless to prepare this cannellini bean dip in just 10 minutes for an impressive appetizer, easy entertaining on the fly, or a quick snack with crackers or vegetables. I love a garbanzo bean dip as much as the next person, but this white bean dip is very tasty.
What you’ll need
- Beans – white beans (aka cannellini beans) are mild in taste and create that velvety texture, plus they’ve got protein
- Lemon juice – always use freshly squeezed
- Garlic – another pop of savory flavor
- Olive oil – it’s what adds moisture and binds everything into a dip
- Sun-dried tomatoes – I like the kind packed in oil and herbs (drained)
- Basil – if you’ve got fresh basil in your garden, this is the perfect recipe to use it up in!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my Kitchen Aid food processor. 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.
- Here is my trusty can opener for the beans. Going on 10+ years strong.
- Mince the garlic with this garlic press. No peeling cloves is necessary.
Pro tip
As with any homemade dip, adjust to taste. I’m fond of adding even more lemon juice than suggested to amp up the brightness!
How to make sun-dried tomato dip
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the white beans, lemon, garlic, salt & pepper to a food processor. Blend while slowly adding the olive oil until it’s smoother. Scrape down the sides, then add in the tomatoes and basil. Pulse until desired texture. Give it a taste, and adjust as needed. Chill if desired.
Substitutions and variations
- This cannellini 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!
- Throw in whatever herbs you’ve got from the garden for an extra punch of flavor.
What to serve with this dip
- Anywhere you’d eat hummus, this bean dip works. Try it as a sandwich spread!
- I’m a big fan of eating an assortment of dips as a snack/light tapas-style meal with pita bread, crackers, slices of baguette, or veggie sticks for dipping. Make my Creamy Tzatziki Dip and Greek Roasted Eggplant Dip (Melitzanosalata) as well.
- If you’re serving this on an appetizer board, or charcuterie platter, pair it with other appetizers like my Easy Jalapeño Poppers, Deviled Eggs, and Chicken Caesar Crostini for easy entertaining.
Leftovers and storage
- Store leftovers of this dip in an airtight container in the fridge for up to a few days. Keep in mind that the basil may wilt/change color over time, so I do like this recipe fresh.
- I wouldn’t recommend freezing this one because it could change texture.
If you tried this easy white bean dip recipe, please leave a star rating and review below! I would love to hear from you. Tag me on Instagram as well.
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).
- You can also find this dip recipe in chapter 8 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Really good. I didn’t have fresh basil but did have a tube of basil. Added little over 1Tbs of basil plus some hot sauce. It was tasty.
Thank you, Karen! Glad you enjoyed it! 🙂