Vegan White Bean Dip
This oil-free vegan white bean dip, featuring sun-dried tomatoes, offers a burst of rich, savory flavor with a hint of tanginess. It’s a healthy, creamy dip that’s perfect for adding a delicious, nutrient-packed touch to any snack or appetizer spread.
This luscious vegan white bean spread uses no added oil and only healthy whole-food ingredients like white beans, sun-dried tomatoes, rosemary, and other spices. Whether served on melba toast, crusty bread, or any other way you choose, this vegan dip is delightfully delicious!
We have other delicious dips and spreads on this website like my amazing vegan cheese ball, this delicious oil-free chili bean dip, and our vegan Italian hummus.
Reasons you will love this recipe
- Flavorful and Savory: This vegan white bean dip is packed with rich, savory flavors, enhanced by sun-dried tomatoes and a blend of aromatic herbs and spices, making it an irresistible addition to any snack or meal.
- 2. Oil-Free and Health-Conscious: Made without oil, this dip is a heart-healthy choice that aligns with clean eating and dietary preferences, offering a guilt-free way to enjoy a creamy, delicious snack.
- 3. Nutrient-Rich and Protein-Packed: Loaded with protein and fiber from white beans, this dip not only satisfies your taste buds but also supports your nutritional needs, providing a wholesome and energizing option for any time of day.
- 4. Versatile and Easy to Prepare: Whether you’re serving it with veggies, crackers, or pita chips, this vegan white bean dip is incredibly versatile and easy to make, making it a go-to recipe for quick, tasty, and satisfying appetizers.
Ingredients you will need
- Beans- Great northern beans are ideal for making white bean dip because of their mild, delicate flavor and smooth, creamy texture. Their neutral taste allows other ingredients, such as herbs and spices, to stand out, while their high fiber and protein content add a nutritious boost.
- Sun-dried tomatoes- Adding sun-dried tomatoes to white bean dip introduces a concentrated, tangy flavor and a burst of umami, enriching the overall taste profile of the dip
- Spices- Adding rosemary and sage to white bean dip infuses it with aromatic, earthy flavors that elevate the overall taste. Rosemary adds a pine-like, slightly peppery note, while sage brings a warm, savory depth. Together, these herbs complement the mild flavor of the white beans, creating a more complex and flavorful dip that’s both comforting and sophisticated.
How to make this vegan bean dip
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Place the sundried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
STEP #2: Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed. The recipe calls for great northern beans, but you could also try white cannellini beans or navy beans.
STEP #3: Add the cooked beans, rosemary, lemon juice, garlic, salt, and sage in a blender or food processor and blend until smooth. If desired, add the veggie broth or water to achieve the consistency you like.
STEP #4: Stir in the diced sundried tomatoes. Taste and add more salt or lemon juice if needed.
STEP #5: Serve on crusty bread or baked pita chips. Store in a covered container in the refrigerator.
This recipe is from the Physicians Committee for Responsible Medicine.
Frequently Asked Questions
The recipe calls for great northern beans, but you could also try white cannellini beans or navy beans. Chickpeas are white but are not a good substitute in this recipe because they don’t get as creamy.
Many brands of sun-dried tomatoes do have oil, but there is an oil-free brand that can be ordered online. That’s where I get mine.
Store in an airtight container in the refrigerator for up to 3-5 days. I haven’t tried freezing it, but it should do fine in the freezer for about 2-3 months.
Vegan White Bean Dip
Ingredients
- 6 sundried tomatoes not packed in oil
- 1 cup boiling water
- 1-1/2 cups great Northern beans cooked or canned
- 1 teaspoon rosemary finely chopped or dried
- 1 teaspoon lemon juice
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dried sage
- 1/2 cup veggie broth or water optional
Instructions
- Place the sundried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
- Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed. The recipe calls for great northern beans, but you could also try white cannellini beans or navy beans.
- Add the cooked beans, rosemary, lemon juice, garlic, salt, and sage in a blender or food processor and blend until smooth. If desired, add the veggie broth or water to achieve the consistency you like.
- Combine beans, rosemary, lemon juice, garlic, salt, and sage in a blender or food processor and blend until smooth. If desired, add the veggie broth or water to achieve the consistency you like.
- Stir in the diced sundried tomatoes. Taste and add more salt or lemon juice if needed.
- Serve on crusty bread or baked pita chips. Store in a covered container in the refrigerator.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…