Creamy and flavorful, this Sun-Dried Tomato White Bean Dip with Fresh Basil is a healthy, plant-based appetizer packed with Mediterranean flair. Made with cannellini beans, tangy sun-dried tomatoes, garlic, and fragrant basil, it's perfect for dipping veggies or pita chips, spreading on sandwiches or wraps, or topping a bowl. Vegan, gluten-free, and ready in minutes!
This sun-dried tomato white bean dip was inspired by my Baba Ganoush on this site. Both are delicious, plant-based, and creamy dips.
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Why You'll Love This Dip
- Healthy & Wholesome: Made with whole food ingredients
- Vegan & Gluten-Free: A perfect option for guests with dietary restrictions.
- Quick & Easy: Just a few simple ingredients and a blender or food processor are all you need.
- Versatile: Use it as a dip, sandwich spread, or topping for grain bowls.
Ingredients
- Cannellini beans
- Sun-dried tomatoes
- Basil
- Lemons
- Garlic
- Olive oil
- Salt and pepper
See recipe card for quantities.
Instructions
- Step 1: Add all ingredients except basil into food processor. Blend until smooth.
- Step 2: Add basil and blend for about 30-60 seconds, until well incorporated.
- Step 3: Taste and add more lemon, garlic, salt, or pepper to taste and blend
Substitutions
- Vegan - this dip is already vegan, no substitution needed!
- Gluten free - this dip is already gluten free, no substitution needed!
Variations
- Spicy - add red pepper flakes to taste for a bit of a kick!
Equipment
- Food processor - If you don't have a food processor, no problem! Use a blender, it will take a bit longer to blend but will still be delicious! If you are looking for a food processor, this is the one I use.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Top Tip
If it turns out a bit too thick, add 1 tablespoon water at a time and blend until it's at your desired consistency.
Related
Looking for other recipes like this sun-dried tomato white bean dip? Try these:
Sun-Dried Tomato White Bean Dip with Fresh Basil
Ingredients
- 1 15.5 oz can of Cannellini beans drained
- 4 sun-dried tomatoes removed from oil
- 1.5 tablespoon fresh lemon juice
- 0.5 teaspoon lemon zest
- 1-2 garlic cloves minced
- 1 tablespoon olive oil
- 4-5 medium basil leaves
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add all ingredients except basil into food processor. Blend until smooth.
- Add basil and blend for 30-60 seconds, until well incorporated.
- Taste and add extra lemon, garlic, salt, or pepper to taste.
- If dip is a bit too thick, add water, 1 tablespoon of water at a time, and blend until it reaches desired consistency.
- Serve right away or refrigerate in air-tight container.
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