Sun-dried Tomato and Basil White Bean Dip
This sun-dried tomato and basil white bean dip is silky, healthy, and full of flavor. It's ready in under 10 minutes!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer
Cuisine: American
Keyword: cannellini bean dip, sun-dried tomato and basil white bean dip
Servings: 6
- 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
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.
- 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).
Calories: 163kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 386mg | Fiber: 3g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg