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Sundried Tomato White Bean Dip
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5 from 5 votes

White Bean Dip with Sundried Tomatoes

Made from store cupboard ingredients, White Bean Dip with Sundried Tomato can be ready in just minutes, whenever you want it. Colourful & punchy this dip is perfect for parties or any time you need a snack to keep your glass of wine company.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Side Dish, Snack
Cuisine: Worldwide
Servings: 6


  • 1 x 14oz tin White beans (butter beans or cannellini work well) reserve the liquid from the tin
  • 12 (approx 90g) Sundried tomatoes (packed in oil but drained)
  • 2 tbsp olive oil (or oil from the tomatoes)
  • 3 tbsp tahini
  • 1 small clove garlic
  • 2 tbsp Tomato puree
  • ¼ tsp Salt
  • Black pepper to taste


  • Put aside 2 tomatoes and ⅓ of the beans
  • Pile all remaining ingredients into a food processor, along with 2 tablespoon liquid from the bean can and some black pepper - try 8 grinds
  • Blend until relatively smooth. Taste - add more pepper if desired
  • If the dip is too thick for your liking add an extra tablespoon of canning liquid and ½ tablespoon of oil and blend again
  • Add remaining tomatoes and beans to the processor. Pulse until desired consistency is reached - I like my dips a little course and chunky, but it's fine to blend into a smooth dip if preferred  
  • Store in a covered pot in the fridge until required. Keeps for up to 5 days


If you'd like to give your dip a little chilli heat add a little chilli infused oil - mix in a few drops at a time and taste. Keep on adding more oil until it's spicy enough for your taste preference.