White Bean Dip with Sun Dried Tomato & Herbs. A vegetarian dip that’s a flavourful alternative to hummus. An easy party dip for veggies, chips or crackers.
With my daughter home from university in Toronto for the summer, we are seeing a lot more vegetarian food around here. This white bean dip that she made is the latest tasty snack food on offer.
There is always hummus in the fridge; it’s a go-to snack food in our house but a tasty, flavour infused alternative is always welcome.
This recipe is very easy and very adaptable, so make it the way you like it. Add more or less sun dried tomatoes, herbs or garlic to suit your own taste.
The amount of oil is also very adaptable, depending on how you want to use the dip. With less oil, this can be made as a set of flavourful bean paste that makes delicious sandwiches along with fresh lettuce and tomato.
Use more oil and it becomes a creamy dip for veggies, crackers, pretzel chips or whatever else you care to dunk in. We found that some multi-seed crackers were particularly good with this white bean dip. Their nutty taste was absolutely delicious paired with the garlic tomato & herb flavour.
Made early in the week, this dip will last for several days …if it lasts that long. We have small, 4 ounce containers with snap on lids that we sometimes keep single servings in, so that the kids can easily grab one to take along with bread or crackers on hikes or picnics.
Having healthy options at the ready always makes smart eating easier.
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If you enjoyed this recipe, you’ll also want to try this healthy favourite, our White Bean Chicken Chili:
- 1 nineteen ounce can of white beans , drained & rinsed (See note)
- 2 - 3 cloves finely minced garlic
- 1/4 cup chopped sun dried tomatoes (oil packed)
- 1 Tbsp chopped fresh herbs (basil, thyme, parsley or chives)
- pinch salt and pepper to season
- 1/4 cup extra virgin olive oil , approximately
Rinse the beans and add them to a food processor along with the garlic and sun dried tomatoes. Pulse until a chunky consistency, then add the herbs, salt and pepper.
With the processor turned on, begin to stream a little olive oil into the bean mixture until it is smooth and the consistency you are looking for.
If you want you use it as a spread for bread, use less olive oil, if you want a creamier dip, add a little more olive oil.
This dip will keep in the fridge for several days.
Note: You can use practically any canned beans you like in this recipe as long as they are plain and unseasoned. You could also slow simmer dried beans in lightly salted water and use an equal amount, about 2 1/2 cups cooked beans. White Kidney Beans or Cannellini beans are good choices.
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