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White Bean Dip Recipe with Sun-dried Tomatoes

Each Friday this fall, we’ll be publishing a new game day recipe.  It’ll typically be either an appetizer, finger food or some type of sandwich.  This week we present a white bean dip recipe flavored with sun-dried tomatoes and lemon.  YUM, we really enjoyed this one.

Some back story on the bean dip idea.  I’ve always wanted to develop a white bean dip recipe but never got around to it.  Well, last week our friend Dara from the Cookin’ Canuck made a creamy white bean dip with sage and parmesan.  It looked so tasty and so easy, I figured it was finally time to create one of my own.

Wanting to make a different version, I got to thinking.  My mind went to tomatoes really quickly. Tomatoes and white beans are a classical French flavor combination. Most famously found in many a cassoulet recipe, the combination seemed that it would translate well into an idea for dip.  And it did.

White Bean Dip with Sun-dried Tomatoes

Let’s first take a look at the white beans.  There are three main types of white beans that you’ll find at the typical well-stocked grocery store:  navy, great northern and cannellini (least common).  Navy and great northern beans are a bit smaller while cannellini beans are basically white kidney beans so they are the size of a normal kidney bean.  While all three are suitable for dip, cannellini produces the creamiest dip.  I think it’s the size of the bean that provides more creamy bean-y goodness – a lower surface-to-inside ratio results in a creamier dip. That’s my hunch.

The first time I tested this recipe I used navy beans since it was the only type my neighborhood grocery store had on hand.  The result was tasty but wasn’t as creamy as I would have liked.  The second time I made this recipe, I made a trip to a bigger grocery store and found cannellini beans.  They were definitely better for the dip — I actually ended up using half the olive oil that I used in the original version of this recipe.

Enough about beans, let’s move on to delicious tomatoes.  I don’t often use sun-dried tomatoes but for a dip like this, they’re the way to go.  They provide a rich tomato flavor without the additional moisture of fresh tomatoes.  I used oil packed sun-dried tomatoes when I made this, but I don’t think it’s necessary.  The olive oil on most packed tomatoes isn’t all that tasty so you may just be better off using the dry packaged version.  They are probably cheaper too.

Special technique note – even though this recipe utilizes a food processor, I still recommend chopping up your sun-dried tomato and garlic ahead of time.  The first time I made this recipe I just threw everything in, and I found the size of the tomato and garlic was too large in the finished product.  If you chop ahead of time, you’ll have more control over the final product.

While tomatoes are acidic, another acid like a lemon really helps elevate this dip.  I used both the juice and zest of one large lemon and really liked the spike in flavor that it imparted.  Acids are great seasoning ingredients and really help to enhance the flavor of anything they’re added to.

Finally, if you’ve been following along with my recipes lately, you may have noticed I’ve been using ground coriander in quite a few dishes.  I bought it on a whim, and I just love it.  If allowed, coriander seeds eventually grow up to be the pungent and highly flavorful cilantro leaf.  However, coriander seeds have a sweet, slightly citrusy flavor to them that I really enjoy.  Interesting how their flavors are so different yet both so powerful and delicious. As with cilantro, it doesn’t take much coriander to enhance the flavor of a dish.  Go ahead and buy a container, you’ll love it.


  • If you can only find 15 oz cans of beans at the grocery store, you can use 3 cans instead of two as listed here.  Adjust seasonings to your taste.
  • If you do use sun-dried tomatoes packed in oil, be sure to drain them.  As I said, the oil on these tomatoes isn’t very tasty overall and will impact the flavor of your final dish.
  • Serve with tortilla chips, pita chips, pita bread, celery sticks and/or carrot sticks.
  • This dips also makes a great spread for a flatbread pizza.  You can top with a white cheese like mozzarella or Monterey jack and be set for a quick and easy meal.

Now that we’ve got our ingredient bases covered, on to the recipe!

Yield: 3 cups

Sun-dried Tomato White Bean Dip Recipe

This super easy to make white bean dip recipe gets a powerful flavor punch from sun-dried tomatoes, lemon and garlic. Great game day recipe!


  • 2-19 ounce cans cannellini beans, drained and rinsed
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1 lemon, juice and zest
  • 1/4 cup light olive oil
  • 1/4 cup thinly sliced green onion


  1. Add all of the ingredients to a food processor EXCEPT the olive oil and green onion.
  2. Turn on the food processor and slowly stream in the oil.  Scrape the sides of the food processor as needed to ensure uniform processing of the dip. If you have a small food processor, you may need to complete these steps in two or more batches.
  3. Once done transfer dip to a bowl.  Fold in the green onions by hand.
  4. For best taste, refrigerate for an hour before serving.

Prep:20 min

Total:1 hour 20 min

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