This luscious vegan White Bean Sun-Dried Tomato Dip 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 love this dip because it’s…
- Great snack food
- Loaded with wholesome ingredients
- Creamy
- Full of flavor
- Delicious
When it comes to the best appetizers, dips are at the top of our list of favorites—right up there with Vegan Nacho Supreme and Loaded Potato Skin Bites.
The sun-dried tomatoes give it a wonderful smoky flavor and add the cancer-fighting antioxidant lycopene.
Spread it on low-fat crusty bread or use it as a dip for baked pita chips.
Recently, I even put it on a baked potato after a follower told me that is how she likes to eat it. I was skeptical, but WOW! It was delicious!
I am always trying out new recipes on my husband and, the first time I made this, he looked at it questioningly.
After the first bite, I got the thumbs up as he spread it on his crusty bread and began to dig in happily.
Will at Potato Strong has a terrific recipe for a whole wheat baguette that goes well with this dip.
How to make this vegan bean dip
It takes about 10-minutes to soak the sun-dried tomatoes and, other than that, this dip comes together in only about 10 more minutes. Just so simple and delicious!
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.
If using canned beans, drain and rinse thoroughly.
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. It will keep for 3-5 days.
Recipe from Physicians Committee for Responsible Medicine.
Other plant-based snack ideas
Vegan Bean Dip: White Bean Sun-Dried Tomato Spread
This luscious spread uses no added fat. The sundried tomatoes give it a wonderful smoky flavor and add the cancer-fighting antioxidant lycopene. Spread it on low-fat crusty bread or use it as a dip for baked pita chips. Recipe from Physicians Committee for Responsible Medicine.
Ingredients
- 6 sundried tomatoes, not packed in oil
- 1 cup boiling water
- 1-1/2 cups great Northern beans, cooked or canned
- 1 tsp rosemary, finely chopped or dried
- 1 tsp lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp dried sage
- 1/2 cup veggie broth or water, optional
Instructions
- Place 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.
- If using canned beans, drain and rinse thoroughly.
- 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. It will keep for 3-5 days.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 4Amount Per Serving: Calories: 148Total Fat: 5gCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 8g
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.
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