White Bean Dip with Roasted Tomatoes is an appetizer game-changer made with just ten ingredients! Quick, easy, and downright delicious, this dip is like the VIP of side dishes, snacks, or appetizers. Pair it up with your favorite dippers, and you’ve got a party on a plate!
Table of Contents
- I Dip. You Dip. We Dip! White Bean Dip, Of Course
- What Is White Bean Dip Made Of?
- Are Cannellini Beans Like Navy Beans?
- Roast, Blend, & Dip! How to Make the Best White Bean Dip
- Serving Suggestions
- Common Questions About This White Bean Dip Recipe
- More Crowd-Pleasing Dip Recipes
- White Bean Dip with Roasted Tomatoes Recipe
I Dip. You Dip. We Dip! White Bean Dip, Of Course
Tired of bland dips with no texture? This white bean dip with roasted tomatoes will rock your world!
It’s blended until thick and creamy and can be made as smooth or chunky as you like. Then, we top it with vibrant roasted tomatoes for extra savory flavor in every bite.
Guaranteed to be your new go-to snack or appetizer, this dip is:
- Created with just ten simple ingredients.
- Ready in less than 30 minutes.
- Full of fiber and nutrients.
- Great to make in advance.
What Is White Bean Dip Made Of?
The secret to transforming beans from bland and boring to bold and delicious is using fresh herbs and spices! Here’s everything you’ll need:
- Cannellini Beans – Use canned beans for the base of the dip. Just make sure they’re rinsed and drained.
- Lemon Juice – This helps cut through the fats, creating a vibrant, well-rounded flavor.
- Garlic – Whole, fresh cloves work best.
- Herbs and Spices – Fresh parsley, dried oregano, dried thyme, salt, and black pepper add a savory flavor and extra depth.
- Tomatoes – We recommend using grape or cherry tomatoes because they have a sweeter flavor and a poppable texture. Larger slicing tomatoes won’t work well.
- Olive Oil – Used to enhance the flavor of the tomatoes and thin out the dressing while making it extra rich.
Are Cannellini Beans Like Navy Beans?
Cannellini and navy beans are similar, but the two are not the same. For example, common in Italian cuisine, cannellini beans are larger with a creamier texture and a nutty flavor.
Meanwhile, often found in American dishes like soups and stews, navy beans are smaller, rounder, and a little mealy once cooked. As a result, we don’t recommend swapping the cannellini beans for navy beans in this white bean dip.
Roast, Blend, & Dip! How to Make the Best White Bean Dip
With just a few steps, this white bean dip requires minimal prep, has a total time of under 30 minutes, and cleanup is quick and easy!
- Roast the Tomatoes. Arrange the tomatoes in an oven-safe dish. Drizzle olive oil on top followed by a sprinkle of salt and pepper. Mix to combine and coat the tomatoes evenly. Transfer the dish to a preheated oven until the tomatoes are lightly blistered and are just beginning to burst.
- Combine. Add the ingredients for the dip to the bowl of a food processor, and pulse until the mixture is smooth.
- Serve. Spread the white bean dip evenly in a rimmed bowl, and spoon the roasted tomatoes on top. Finish with an extra drizzle of olive oil and a sprinkle of fresh parsley. Enjoy while the tomatoes are still hot!
Grab your favorite dippers because this easy white bean dip recipe is about to take your snacking game to the next level! Perfect for holiday parties, afternoon munchies, or any appetizer spread, this dip is ready to mingle with some of our top picks:
- Carrot or Celery Sticks
- Sliced Bell Peppers
- Endive Leaves
- Pita Bread
- Pita Chips
It’s also a great alternative to traditional sandwich spreads like mustard or mayonnaise and can be used to add flavor to sandwiches and wraps while also adding a boost of nutrients!
Common Questions About This White Bean Dip Recipe
One of our favorite parts about this white bean dip is that you can easily make it in advance. For the best results, we recommend omitting the tomatoes until serving. However, the dip can be transferred to an airtight container and stored in the fridge for up to three days.
This dip should be plenty thick. However, if you find you add too much oil, it should thicken back up when chilled in the fridge. Alternatively, you can blend more beans into the mix.
In most recipes, dips obtain their creamy texture with a dairy product like sour cream (in this case it’s oil). However, hummus is thinned and transformed into a smooth dip with the use of tahini.
Yes! Cannellini beans are an incredible source of fiber, folate, iron, magnesium, and plant-based protein. Paired with healthy oils and nutrient-rich tomatoes, this is one recipe you can feel good about.
More Crowd-Pleasing Dip Recipes
Dips are basically the superheroes of any spread! Whether they’re playing sidekick to dinner or stealing the show as appetizers, you’re in for a treat with this white bean dip and a squad of other healthy, homemade recipes below.
- Roasted Eggplant and Tomatoes with Yogurt Dip
- Creamy Whipped Feta Dip with Roasted Tomatoes and Chickpeas
- Marinated tomatoes and Feta Dip
- Roasted Red Pepper Feta Dip with Crispy Chickpeas
White Bean Dip with Roasted Tomatoes
- 1 cup cherry tomatoes
- 1/4 cup olive oil divided
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 2 (15.5 ounce) cans cannellini beans drained and rinsed
- juice of 1/2 a lemon
- 1-2 cloves garlic (see notes)
- 2 Tablespoons fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Preheat the oven to 400 degrees Fahrenheit.
- Arrange the tomatoes in an oven-safe dish. Drizzle 2 tbsp olive oil on top along with 1/2 tsp salt and 1/2 tsp black pepper. Mix to combine and coat the tomatoes. Bake for 25-30 minutes or just until the tomatoes start to burst.1 cup cherry tomatoes, 1/4 cup olive oil, 1 teaspoon salt, 1 teaspoon black pepper
- Drain and rinse the beans until the water runs clear. Add the beans to a food processor, followed by the remaining 2 tbsps olive oil, garlic and lemon juice. Sprinkle in the salt, pepper, parsley, thyme, and oregano. Pulse together until the mixture is thick and smooth.2 (15.5 ounce) cans cannellini beans, juice of 1/2 a lemon, 1-2 cloves garlic, 2 Tablespoons fresh parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano
- Scoop the dip into a wide-rimmed bowl, and spread it across the bottom.
- Spoon the roasted tomatoes on top of the dip, and garnish with extra olive oil and a sprinkle of fresh parsley.
- Serve with crostini or dippers of choice.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.