Sun-dried Tomato & Basil White Bean Dip
on Sep 18, 2025
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This creamy, flavorful dip is a fantastic, healthy alternative to heavier party spreads. It’s packed with fiber from the beans and bold, sun-ripened flavor from the tomatoes and fresh basil.
Table of Contents
What Makes This Recipe Great
Looking for a new go-to appetizer that’s healthy, flavorful, and incredibly easy to make? Say hello to this sun-dried tomato and basil white bean dip! It’s a fresh, vibrant alternative to hummus and a total crowd-pleaser. With just a few simple ingredients, you can whip up a creamy, delicious dip that’s perfect for parties, a quick snack, or even a light lunch.
Why This White Bean Dip Will Be Your New Favorite
This recipe isn’t just tasty, it’s also packed with goodness. White beans are a great source of plant-based protein and fiber, making this dip a satisfying and nutritious choice. The sun-dried tomatoes bring a rich, sweet, and tangy flavor, while fresh basil adds a bright, aromatic punch. This combination is a match made in culinary heaven!
Plus, it’s super versatile. Serve it with toasted baguette slices, crunchy pita chips, or an assortment of fresh veggies like cucumber, bell peppers, and carrots. It also makes a fantastic spread for sandwiches or wraps.
Ingredient Information
- Cannellini Beans– Cannellini beans are ideal for this recipe because they’re mild in flavor and incredibly creamy. Great northern beans are another good option.
- Sun- Dried Tomatoes– they are lots of types of sun-dried tomatoes, pick your favorite there is no wrong option
- Basil Leaves– fresh basil is the way to go for this recipe
- Garlic– the more the merrier with this recipe
- Balsamic Vinegar
- Olive Oil– The oil from the sun-dried tomatoes is liquid gold! It’s infused with all that delicious tomato flavor and can be used to thin out the dip, adding extra richness.
- Salt & Pepper
Step By Step
- Add the rinsed and drained cannellini beans, drained sun-dried tomatoes, fresh basil leaves, garlic, and balsamic vinegar to a food processor.
- Drizzle in the olive oil.
- Process the ingredients until the mixture is smooth and creamy. If it’s too thick, add a tablespoon of water at a time and process until you reach your desired consistency.
- Taste the dip and season with salt and black pepper as needed.
- Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
- Serve chilled with bagel chips, toasted pita wedges, or fresh vegetable sticks.
Pro Tip
- Don’t be afraid to customize! Want a little more tang? Add a bit more balsamic vinegar. Love garlic? Add a second clove. This recipe is a great starting point, so feel free to make it your own.
Could Be A Dip or Could Be Dinner
Sun-dried Tomato & Basil White Bean Dip
Ingredients
- 1 15-ounce can cannellini beans, rinsed and drained
- ¼ cup oil-packed sun-dried tomatoes, drained (reserve the oil)
- ¼ cup fresh basil leaves
- 1 small clove garlic
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil, or a little of the reserved oil from the tomatoes
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Add the rinsed and drained cannellini beans, drained sun-dried tomatoes, fresh basil leaves, garlic, and balsamic vinegar to a food processor.
- Drizzle in the olive oil.
- Process the ingredients until the mixture is smooth and creamy. If it’s too thick, add a tablespoon of water at a time and process until you reach your desired consistency.
- Taste the dip and season with salt and black pepper as needed.
- Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
- Serve chilled with bagel chips, toasted pita wedges, or fresh vegetable sticks.
Notes
- If you like a thinner dip you can add 1 tbsp of water at a time to thin.
