If you’re on the lookout for a zesty, creamy, and vibrant spread that’s as delicious as it is wholesome, the Sun-dried Tomato and Basil White Bean Dip Recipe is a true game-changer. This dip brings together the smooth richness of cannellini beans with the bright, slightly tangy punch of sun-dried tomatoes and the fresh, aromatic lift of basil. Whether you’re throwing a last-minute gathering or just looking for a nutritious snack to enjoy throughout the week, this dip is super simple to make and endlessly versatile. It’s like summer sunshine captured in a bowl, bursting with flavor and ready to brighten up any table.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list; each element plays a vital role in crafting the perfect balance of creamy texture, fresh herbaceous notes, and that unforgettable tangy sweetness. These ingredients are all pantry staples or easily found in your local grocery store, making this recipe as accessible as it is delicious.
- White (cannellini) beans: The creamy base that gives this dip its smooth, luscious texture while packing it with fiber and protein.
- Lemon juice: A splash of brightness to cut through the richness and enhance all the flavors.
- Garlic: Just the right amount of savory punch to bring depth without overpowering the dip.
- Salt & pepper: Essential seasonings to bring out the natural flavors of every ingredient.
- Olive oil: Adds silkiness and richness, helping everything blend beautifully together.
- Sun-dried tomatoes: Chewy, intensely flavored bursts that add a sweet and tangy contrast to the beans.
- Fresh basil leaves: Provide a fragrant, herbal freshness that lifts the entire dip to another level.
How to Make Sun-dried Tomato and Basil White Bean Dip Recipe
Step 1: Blend the Base
Start by combining the white beans, lemon juice, minced garlic, and a pinch of salt and pepper in your food processor. As it whirls, slowly pour in the olive oil to help create a velvety smooth blend. This is the foundational step where you achieve that wonderfully creamy texture that makes this dip so irresistibly luscious. Don’t rush—take about a minute to get it perfectly smooth, and scrape down the sides to make sure every bit gets incorporated.
Step 2: Introduce Sun-Dried Tomatoes and Basil
Next, add the sun-dried tomatoes and fresh basil leaves to the food processor. Blend these in just long enough to fold them through while still leaving a bit of texture and bursts of flavor in the dip. This step is where that signature tangy sweetness and vibrant herbal aroma really start to shine through. Give it a taste and adjust with more lemon, salt, or pepper if you feel it needs a little extra lift, then blend again gently to mix.
Step 3: Serve or Chill
You can enjoy this dip immediately, when it’s fresh and lively, or pop it in the fridge to chill for a bit to let the flavors mingle and deepen. Just before serving, I love adding an extra drizzle of olive oil on top—it’s like the finishing touch that adds richness and a beautiful glossy look. Whether you dive in right away or let it rest, you’re in for a treat with every bite.
How to Serve Sun-dried Tomato and Basil White Bean Dip Recipe
Garnishes
Simple garnishes can take this dip from delicious to spectacular. Try sprinkling a few fresh basil leaves on top, or crack some fresh black pepper over the surface. A sprinkle of toasted pine nuts or a light dusting of smoked paprika also adds wonderful texture and a subtle flavor boost that’ll wow your guests.
Side Dishes
This dip pairs beautifully with an array of sides. Crunchy pita chips, crisp vegetable sticks like carrots and cucumber, or even rustic sourdough bread slices make fantastic vehicles for scooping. It’s also delightful alongside grilled meats or as a spread in wraps, adding a zesty layer of flavor that complements many dishes.
Creative Ways to Present
For something a bit different, serve your Sun-dried Tomato and Basil White Bean Dip Recipe in a hollowed-out bread bowl or stacked in small, colorful bowls for a vibrant appetizer spread. You can drizzle infused oils over the top or sprinkle crumbled feta cheese to add creamy saltiness. Pairing the dip with roasted vegetables or using it as a sandwich spread are fun creative ideas that breathe new life into this classic.
Make Ahead and Storage
Storing Leftovers
Leftovers of this dip keep beautifully when stored in an airtight container in the fridge. It stays fresh and flavorful for up to 4 days, making it a convenient option for meal prep or snacks throughout the week. Just give it a good stir before serving to bring it back to its creamy glory.
Freezing
You can freeze this white bean dip, but keep in mind that the texture may become a little grainy after thawing. Freeze it in a tightly sealed container for up to 3 months. Thaw it overnight in the fridge and give it a vigorous stir and perhaps a splash of olive oil or lemon juice to rejuvenate the flavors and texture.
Reheating
This dip is typically served cold or at room temperature, but if you prefer it warm, gently microwave it in short bursts and stir between intervals. Be careful not to overheat as it may dry out or lose its creamy texture. Adding a little olive oil or a squeeze of lemon juice after warming helps freshen it right up.
FAQs
Can I use dried beans instead of canned for this dip?
Absolutely! If you prefer using dried cannellini beans, soak and cook them until tender before using. Just make sure they’re soft enough to blend smoothly for that perfect creamy consistency this dip is known for.
What type of sun-dried tomatoes work best?
For the best flavor, sun-dried tomatoes packed in olive oil are ideal because they’re softer and easier to blend. If you use dry-packed sun-dried tomatoes, soak them in warm water for about 10 minutes before adding to the dip to soften.
Is this dip vegan and gluten-free?
Yes! This Sun-dried Tomato and Basil White Bean Dip Recipe is naturally vegan and gluten-free, making it perfect for a wide range of diets without any extra modification.
How long does it take to make this dip?
From start to finish, this recipe takes about 10 minutes total. There’s no cooking involved, just quick blending, making it a superb option for fast and flavorful snacks or appetizers.
Can I substitute basil with other herbs?
Definitely! While basil provides a fresh and slightly sweet flavor, you can experiment with herbs like parsley, cilantro, or even mint for a unique twist. Just adjust the amount to your taste preferences.
Final Thoughts
Honestly, the Sun-dried Tomato and Basil White Bean Dip Recipe has become one of my absolute favorites because it brings together such simple ingredients in a way that feels vibrant, fresh, and comforting all at once. It’s quick to make, endlessly versatile, and impressive enough to serve at any occasion. Give it a try—you might just find your new go-to dip that everyone will be asking for again and again!
Print
Sun-dried Tomato and Basil White Bean Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Description
This creamy Sun-dried Tomato and Basil White Bean Dip is a flavorful and healthy appetizer perfect for any gathering. Made with smooth cannellini beans, tangy lemon juice, fragrant garlic, rich olive oil, sun-dried tomatoes, and fresh basil, this no-cook dip combines Mediterranean flavors into a simple, delicious spread. Serve it chilled or at room temperature with pita, crackers, or fresh veggies for a delightful snack.
Ingredients
Main 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
- 6 large leaves fresh basil
Instructions
- Blend the base: Add the drained white beans, lemon juice, minced garlic, and a pinch of salt and pepper into a food processor. While blending on high speed, slowly drizzle in the olive oil until the mixture becomes smooth, about one minute. Use a spatula to scrape down the sides to ensure even blending.
- Add sun-dried tomatoes and basil: Incorporate the sun-dried tomatoes and fresh basil leaves into the processor and blend for an additional 30 seconds or until the texture is evenly mixed to your preference. Taste the dip and adjust seasoning by adding more lemon juice, salt, or pepper as desired, then blend again briefly to combine.
- Serve or chill: Serve the dip immediately with an optional drizzle of olive oil on top, or chill in the refrigerator beforehand to enhance the flavors. This dip pairs wonderfully with pita bread, crackers, or fresh vegetable sticks.
Notes
- Use good quality sun-dried tomatoes packed in oil for best flavor and texture.
- Adjust lemon juice and garlic to suit your taste preference; more lemon will brighten the dip while extra garlic adds pungency.
- Can be stored refrigerated in an airtight container for up to 3 days.
- For a smoother dip, peel the beans before blending, though this is optional.
- This recipe is naturally vegan and gluten-free.
