White Bean and Sun-dried Tomato Dip

White Bean and Sun-dried Tomato dip 9

Last weekend when my parents were visiting I did a little cooking & baking. One thing on the list was an appetizer or dip to go with our Italian meal.

White Bean and Sun-dried Tomato dip 8

I came across this White Bean & Sun-dried Tomato Dip on Food 52 a while back and had it waiting in the que.  It was so easy to put together and was a hit with everyone.

White Bean and Sun-dried Tomato dip 6

We eat a lot of Italian food in my house.  In May my dream of someday eating food in Italy will come true, but until then I have fun pretending I know how to make Italian food as good as they do over there (I know my reality will be shattered the minute I take a bite of a true Italian pasta dish).


I served this White Bean & Sun-dried Tomato Dip with my favorite Rosemary Italian style crackers from Trader Joes (have you tried these yet?! They are great). Not only is this a great dip, it would also be a great spread for a sandwich, pita, or on toasted baguette.

White Bean and Sun-dried Tomato dip 5

I am glad I tried this dip out and can add it to my list of favorites when I have company over.  Now back to dreaming about Tuscany.

White Bean and Sun-dried Tomato Dip

Prep time: 

Total time: 

Serves: 4-5

A creamy, flavorful dip, spread or appetizer that goes great on crackers, sandwiches or toasted baguette.
  • 1-15 oz. can cannellini beans
  • ⅓ cup oil-packed sundried tomatoes (a little extra for garnish)
  • 2 cloves garlic, peeled
  • Kosher or sea salt
  • 1 tablespoon fresh chopped flat-leaf parsley
  • ¼ cup extra virgin olive oil (might need up to a ½ cup depending on texture)
  1. Roughly chop the sundried tomatoes and place them in a food processor with the garlic and a pinch of sea salt.
  2. Pulse to form a chunky paste, add the beans and the parsley and continue to pulse.
  3. With the motor running, add the olive oil a little at a time and process until smooth and creamy (start with a ¼ cup but you might need more depending on the texture you want).
  4. Garnish with flat leaf Italian parsley and a little bit of the sun-dried tomatoes on top.
  5. Serve with crackers, vegetables or spread on baguette. Store leftovers in an airtight container in the refrigerator.

Slightly adapted from Food 52

Have a good one!


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    • A Cedar Spoon says

      Happy Friday to you too! I do make a lot of appetizers and dips, don’t I? The other day I was wondering if it was overkill but we eat a lot of them so I figured I might as well share them! :)

      I hope you get to go to Italy sometime soon! I imagine it is even better than we imagine it to be! :)

  1. says

    Wow! This sounds like a great mezze! Love the combination of beans and sun dried tomatoes! So flavorful! Woud love to spread some on pita!

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