If you’re searching for a bright, creamy, and irresistibly flavorful dip to brighten up any snack time or gathering, the Sun-Dried Tomato and Basil White Bean Dip Recipe is your new best friend. This vibrant blend combines the smoothness of cannellini beans with the tangy punch of sun-dried tomatoes and the fresh aroma of basil, all rounded out by lemon and garlic. It’s an easy, no-cook delight that comes together in minutes but tastes like it simmered for hours. Whether you’re spreading it on crusty bread, dipping fresh veggies, or jazzing up a charcuterie board, this dip brings a burst of Mediterranean sunshine to every bite.
Ingredients You’ll Need
These simple ingredients are the heart and soul of the Sun-Dried Tomato and Basil White Bean Dip Recipe. Each one plays a crucial role in balancing the flavors, textures, and colors, making the dip both wholesome and exciting to the palate.
- White (cannellini) beans (1 14-ounce can, drained): The creamy base that adds a velvety texture and mild flavor, perfect for blending with vibrant ingredients.
- Lemon juice (1 tablespoon, or more to taste): Adds brightness and a refreshing zing that elevates all the other flavors.
- Garlic (1-2 cloves, minced): Brings a savory depth and a gentle kick without overwhelming the dip.
- Salt & pepper (to taste): Essential for seasoning and bringing out every nuance in the ingredients.
- Olive oil (1/4 cup): Creates a luscious, silky mouthfeel and enhances the Mediterranean flavors beautifully.
- Sun-dried tomatoes (3-4 tablespoons): Packed with concentrated sweetness and a slightly chewy texture that adds complexity.
- Fresh basil leaves (6 large): Infuse the dip with a fresh, herbaceous aroma that perfectly balances the tomatoes.
How to Make Sun-Dried Tomato and Basil White Bean Dip Recipe
Step 1: Blend the Base Ingredients
Start by tossing the drained white beans, fresh lemon juice, minced garlic, and a pinch of salt and pepper into your food processor. As you blend on high, slowly drizzle in the olive oil to help everything emulsify into a smooth, creamy base. This process usually takes about a minute. Don’t forget to scrape down the sides to make sure every bit gets blended into silky perfection.
Step 2: Incorporate the Sun-Dried Tomatoes and Basil
Next, add in your sun-dried tomatoes and fresh basil leaves. Blend again for about 30 seconds or until they’re well distributed but still slightly textured, giving the dip a nice balance of smoothness and bite. Now’s the time to taste and adjust — a little extra lemon juice or a pinch more salt and pepper can make all the difference. Blend one last time to bring the flavors together beautifully.
Step 3: Serve or Chill
Once you have the perfect creamy, flavorful dip, you can serve it immediately or refrigerate it for a chilled option. A final flourish of olive oil drizzled on top makes it look stunning and adds an extra layer of richness. This dip shines whether warm or chilled, making it wonderfully versatile.
How to Serve Sun-Dried Tomato and Basil White Bean Dip Recipe
Garnishes
A sprinkle of freshly chopped basil or a dusting of smoked paprika on top makes the dip pop visually and adds fresh or smoky notes. Toasted pine nuts or a few sun-dried tomato pieces scattered on the surface also bring wonderful texture contrasts and an inviting appearance.
Side Dishes
This dip loves company! It pairs perfectly with warm pita bread, crunchy vegetable sticks like carrots and cucumber, or even crispy tortilla chips. For a heartier bite, spread it on toasted baguette slices alongside tangy cheeses and olives to create a stunning Mediterranean appetizer spread.
Creative Ways to Present
For a crowd-pleasing display, serve the dip in a shallow bowl surrounded by colorful raw veggies or artisan crackers. You can even layer it in a trifle-style glass jar with finely chopped tomatoes and fresh herbs for a stunning layered dip. How fun would that be for your next party?
Make Ahead and Storage
Storing Leftovers
After enjoying your dip, transfer any leftovers into an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen and meld beautifully overnight, so preparing it a day ahead can make for an even better taste experience.
Freezing
If you want to keep this deliciousness longer, freezing is an option, though texture may change slightly. Store the dip in a freezer-safe container with some olive oil on top to help preserve it. When frozen, use within 1-2 months for best flavor and thaw overnight in the refrigerator before use.
Reheating
This dip is best enjoyed cold or at room temperature. If you prefer it warm, gently heat it in a bowl set over simmering water or microwave it in short bursts, stirring in between. Avoid overheating to preserve the fresh flavors and creamy texture.
FAQs
Can I use dried white beans instead of canned?
Absolutely! If using dried beans, soak them overnight and cook until tender before blending. They’ll provide the same creamy texture but require more prep time than canned beans.
What type of sun-dried tomatoes work best?
Oil-packed sun-dried tomatoes are ideal because they blend smoothly and bring extra richness. If using dry-packed tomatoes, rehydrate them in warm water first to soften their texture.
Is this dip vegan and gluten-free?
Yes! The Sun-Dried Tomato and Basil White Bean Dip Recipe is naturally vegan and gluten-free, making it perfect for many dietary preferences.
Can I add other herbs or spices?
Definitely! Fresh parsley or a pinch of red pepper flakes can add interesting flavor twists. Just be careful not to overpower the delicate balance of tomato and basil.
How long does the dip last after opening?
When stored properly in an airtight container in the refrigerator, it will stay fresh and tasty for up to 4 days.
Final Thoughts
With its vibrant flavor, creamy texture, and surprisingly simple ingredients, the Sun-Dried Tomato and Basil White Bean Dip Recipe is a delightful addition to any table. Whether you try it as a quick snack or a show-stopping appetizer, this dip is sure to become a favorite you want to make over and over. Give it a go and watch how quickly it disappears — trust me, everyone will be asking for your secret!
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: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Description
A creamy and flavorful sun-dried tomato and basil white bean dip that combines the smoothness of cannellini beans with the bright freshness of basil and the intense taste of sun-dried tomatoes. Perfect as a healthy appetizer or snack, this no-cook dip is easy to make in just minutes using a food processor.
Ingredients
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
- 6 large leaves fresh basil
Instructions
- Prepare the Base: Add the drained white beans, lemon juice, minced garlic, and a pinch of salt and pepper to your food processor. This combination creates a creamy and tangy base for the dip.
- Blend with Olive Oil: Slowly drizzle the olive oil into the food processor while blending on high speed. Continue blending until the mixture is smooth, about one minute, stopping to scrape down the sides as needed for even consistency.
- Add Flavorings: Incorporate the sun-dried tomatoes and fresh basil leaves into the mixture and blend again for an additional 30 seconds until fully combined to your preferred texture.
- Adjust Seasoning and Serve: Taste the dip and add more lemon juice, salt, or pepper if desired, then pulse once more to mix. Serve the dip immediately or chill first if you prefer it cold. Optionally, drizzle extra olive oil over the top before serving for added richness.
Notes
- Sun-dried tomatoes can be in oil or dry-packed; if packed in oil, drain before use.
- Adjust the garlic quantity to suit your taste preferences.
- The dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with fresh vegetables, pita chips, or toasted bread slices.
