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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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Thank you for this. I found it was a good way to use up my opened jar of sundried tomatoes. As I needed to be able to freeze it for future snacks, I was unsure about the fresh basil and if it would taste weird after freezing. So instead I added a smidge of freshly chopped rosemary (less than 1/2 tsp, a bit of extra lemon juice and half a small bird’s eye chilli for an extra kick. It was very good however I definitely think it would have tasted much better with fresh basil as per the recipe. Thank you. Pretty, healthy and economical in addition to tasty!
My question is could this be frozen in ice cubes if fresh basil was added in as per recipe? I freeze all my bean dips in ice cubes for healthy eating on the run!
Hi Toria! I’m glad you liked it! Honestly, I haven’t ever tried freezing a bean dip before. You’d have to experiment a bit with leftovers.
So delicious! I put a thick layer on top of an onion focaccia and topped that with tomato and a bit of jalapeño. So wonderful and tons of flavor!
Oooh now that sounds amazing!! 😀
My husband and I love this bean dip. The fresh basil and sun dried tomatoes “kicked it up a notch” . We also tried it with smoked dun dried tomatoes- yummy! Great recipe.
Wonderful!! I love this one too… so happy you two like it. 😀
I bet this would be good as a spread on a grilled chicken sandwich! Thanks for the recipe…can’t wait to try it! I hear that white beans instead of garbanzos creates a more creamy dip. Looking forward to whipping this up.
Definitely! Hope you enjoy it.
Love love love the flavors in this – the sun dried tomato and basil sounds so tasty! And your photos are stunning.
Thanks so much!!
Smoother than hummus? I MUST try this amazing dip now! Awesome photographs and scrumptious recipe, Natasha!
Thanks Tania!! ?
Oh yes, non-garbanzo bean dips are awesome! They have a special place in my heart (in my belly?) right next to hummus. Sun dried tomato sounds like a wonderful addition to the basic white bean dip.
Gorgeous pictures!
Thanks Kate!! I love them too 🙂
Beautiful! Yes, I absolutely would try- and devour – this dip! I love sun dried tomatoes and white beans, and can only imagine how delicious they taste together as a dip.
Thanks Michelle! You should really try it 🙂
I love white beans, but have never tried making a dip from them! I often spread hummus inside wraps or sandwiches for lunch; I’ll have to try this white bean dip instead for a nice change of pace. It looks wonderful!
Thank you!! It is really good. Love your name by the way ?
Your photos are so incredibly beautiful and inspiring, that even a simple dish seems divine 🙂
Thank you! Your comment made my day 🙂