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close-up of a cracker being dipped into cannellini bean dip
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5 from 3 votes

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
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: cannellini bean dip, sun-dried tomato and basil white bean dip
Servings: 6
Author: Natasha Bull

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

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