Basil Tomato White Bean Dip
This basil tomato white bean dip is the kind of recipe that checks every box: creamy, flavorful, nutrient-dense, and incredibly easy to make. It combines roasted cherry tomatoes and garlic with silky cannellini beans, fresh basil, lemon juice, and sun-dried tomatoes for a dip that feels both fresh and deeply savory. This dip turns a humble can of beans into something truly remarkable.
I created this dip while playing around in the kitchen before New Years Eve. One of my guests that night doesn’t eat dairy, so I wanted to make a delicious vegan recipe for the group. I had all of these ingredients laying around and thought… why not throw them into a food processor? Turns out, basil, sun-dried tomatoes, and white beans taste wonderful together!!
I love the combination of white beans, sun-dried tomatoes, and basil. If you do too, check out my Cauliflower, White Bean, and Tomato Soup!
Why You’ll love this recipe
- Creamy and satisfying without needing dairy
- High in fiber and plant-based protein
- Quick to make with minimal prep and simple ingredients
- Perfect for entertaining, snacking, or spreading on sandwiches
- Easily customizable with different herbs, spices, or toppings
Ingredients
- Garlic (unpeeled) – Roasting garlic in its skin softens the flavor and makes it sweet and deep rather than sharp.
- Cherry tomatoes – These become jammy and concentrated when roasted, adding natural sweetness and acidity.
- Olive oil – Use a good-quality olive oil for best flavor.
- White beans – My preference is Great Northern, but cannellini would work great too.
- Sun-dried tomatoes – Intensely flavored and slightly tangy, they deepen the overall taste of the dip.
- Fresh basil leaves – Bright, herbaceous and vibrant
- Lemon juice – Adds acidity and balance
- Kosher salt – Enhances all the flavors
- Aleppo pepper or red pepper flakes – Adds gentle heat and complexity; Aleppo pepper is milder and slightly fruity compared to sharper red pepper flakes.
- Pita chips – A crunchy vehicle for serving; can be swapped with vegetables or bread.
How to make this Basil Tomato White Bean Dip
- Preheat and prepare Preheat the oven to 425°F. Place cherry tomatoes and unpeeled garlic cloves on a small parchment-lined sheet pan, drizzle with olive oil, and sprinkle with salt.
- Roast the vegetables Roast for about 15 minutes, until the tomatoes are soft and slightly caramelized. Let cool, then peel the garlic from the skins. Set the tomatoes aside – these are just used to top the dip.
- Blend the dip In a food processor, combine the beans, sun-dried tomatoes, basil, lemon juice, kosher salt, Aleppo pepper, and peeled roasted garlic. Blend for 1-2 minutes until smooth and creamy. If the dip is too thick, add 1 tablespoon of water or olive oil at a time, and blend again until your desired consistency is reached.
- Plate and finish Transfer the dip to a serving bowl and top with the roasted tomatoes. Optionally drizzle with olive oil and garnish with extra basil, Aleppo pepper, or flaky salt. Serve with pita chips.
Substitutions and Variations
- Roasted Red Peppers: Instead of the sun-dried tomatoes, add jarred roasted red peppers instead.
- Herbs: Dill is another great option here. Reduce the amount to ¼ cup to start. This is a great swap when using roasted red peppers.
- Feta: This dip is dairy-free, but would taste awesome with some feta crumbled on top.
Storing this Basil Tomato White Bean Dip:
Store the dip in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even better the next day.
You can make this dip ahead and store it without the tomato topping, then add the roasted tomatoes just before serving for the best texture. Stir before serving, and add a drizzle of olive oil to refresh.
Other dips you’ll love:
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Lastly, if you do make this basil tomato white bean dip recipe (first of all, thank you!!), be sure to leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Basil Tomato White Bean Dip
Ingredients
- 5 cloves garlic unpeeled
- 10 cherry tomatoes on-the-vine is preferred, but any small tomato works
- 1 teaspoon olive oil
- 1 15oz can Great Northern beans substitute with cannellini or navy beans
- 3 tablespoon sun-dried tomatoes
- 1 cup fresh basil leaves
- ½ lemon juiced
- 1 teaspoon kosher salt
- ½ teaspoon aleppo pepper or red pepper flakes (optional)
- pita chips to serve
Instructions
- Preheat and prepare: Preheat the oven to 425°F. Place cherry tomatoes and unpeeled garlic cloves on a small parchment-lined sheet pan, drizzle with olive oil, and sprinkle with salt.5 cloves garlic, 10 cherry tomatoes, 1 teaspoon olive oil
- Roast the vegetables: Roast for about 15 minutes, until the tomatoes are soft and slightly caramelized. Let cool, then peel the garlic from the skins. Set the tomatoes aside – these are just used to top the dip.
- Blend the dip: In a food processor, combine the beans, sun-dried tomatoes, basil, lemon juice, kosher salt, Aleppo pepper, and peeled roasted garlic. Blend for 1-2 minutes until smooth and creamy. If the dip is too thick, add 1 tablespoon of water or olive oil at a time, and blend again until your desired consistency is reached.1 15oz can Great Northern beans, 3 tablespoon sun-dried tomatoes, 1 cup fresh basil leaves, ½ lemon, 1 teaspoon kosher salt, ½ teaspoon aleppo pepper
- Plate and finish: Transfer the dip to a serving bowl and top with the roasted tomatoes. Optionally drizzle with olive oil and garnish with extra basil, Aleppo pepper, or flaky salt. Serve with pita chips.pita chips
Got so many compliments after making this dip. Definitely making again!