Creamy Sun-Dried Tomato White Bean Dip Recipe
This Creamy Sun-Dried Tomato White Bean Dip is a smooth, flavorful, and healthy appetizer made without cream cheese. Combining white beans, sun-dried tomatoes, and fresh herbs, this dip offers a rich, creamy texture and a bright, savory taste ideal for dipping veggies, spreading on sandwiches, or serving with crackers. Ready in just 15 minutes, it’s a perfect no-cook, low-fat vegan recipe that’s both delicious and nutritious.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Dip Ingredients
- 1 15-ounce can white beans, drained (reserve liquid)
- ¼ cup sun-dried tomatoes in olive oil
- 3 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon fresh oregano leaves
- Salt and pepper, to taste
- Extra drizzle of extra virgin olive oil for serving (optional)
Instructions
- Combine Ingredients: Place the white beans, 2 tablespoons of the reserved liquid from the canned beans, sun-dried tomatoes, 3 tablespoons of extra virgin olive oil, lemon juice, minced garlic, and fresh oregano leaves into the bowl of a food processor.
- Process to Smoothness: Blend the mixture until completely smooth, stopping occasionally to scrape down the sides of the bowl with a spatula to ensure even blending. If the dip is too thick, add an additional tablespoon of the reserved bean liquid to achieve desired consistency. Taste and season with salt and pepper as needed.
- Chill the Dip: Transfer the finished dip into a serving bowl and refrigerate until ready to serve, allowing flavors to meld and the dip to thicken slightly.
- Serve with Olive Oil Drizzle: Before serving, optionally drizzle a little extra virgin olive oil over the top for enhanced richness and presentation. Enjoy with fresh vegetables, crackers, or bread.
Notes
- If sun-dried tomatoes are packed dry rather than in oil, rehydrate them in warm water for 10 minutes before use.
- Reserve the liquid from the canned beans to adjust the dip’s texture without adding water.
- This dip can be stored covered in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of red pepper flakes or cayenne pepper while processing.
- Use fresh oregano for best flavor, but dried oregano can be substituted if necessary (use 1/3 teaspoon dried).
