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close-up of a cracker being dipped into cannellini bean dip

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!
Course Appetizer
Cuisine American
Keyword cannellini bean dip, sun-dried tomato and basil white bean dip
Prep Time 8 minutes
Total Time 8 minutes
Servings 6
Calories 163kcal


  • 1 (14 fluid ounce) can white (cannellini) beans drained
  • 1 tablespoon lemon juice or more, to taste
  • 1-2 cloves garlic minced
  • 1/4 cup olive oil
  • 3-4 tablespoons sun-dried tomatoes
  • 6 large leaves fresh basil
  • Pinch salt
  • Pepper to taste


  • Add the beans, lemon juice, garlic, and salt and 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). 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).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


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