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White Bean Dip with Roasted Tomatoes

This white bean dip is so easy and made with only a few ingredients! Topped with roasted tomatoes for a perfect vegan appetizer.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4
  • 2 15.5 oz can cannellini beans
  • juice of 1/2 a lemon
  • 1-2 cloves garlic
  • 2 tbsp fresh parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 cup cherry tomatoes
  • 1/4 cup olive oil (divided)
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • Preheat oven to 400 degrees F.
  • Arrange the tomatoes in an oven safe dish. Drizzle 2 tbsp olive oil and sprinkle 1/2 tsp salt and 1/2 tsp black pepper. Mix it up to make sure the oil and salt are evenly distributed. Bake for 25-30 minutes or just until the tomatoes start to burst.
  • Drain and rinse the beans until the water runs clear. Add the beans to a food processor, followed by the remaining 2 tbsp olive oil, garlic and lemon juice. Sprinkle in the salt, pepper, parsley, thyme, and oregano. Pulse together until the mixture is thick and smooth.
  • Scoop the dip into a wide rimmed bowl and spread it across the bottom.
  • Spoon the oven roasted tomatoes on top of the dip and garnish with extra olive oil. Sprinkle fresh parsley on top of the dip.
  • Serve with crostini.


Use 1 clove of garlic if you don't care for a strong garlic flavor.
Keyword easy bean dip, healthy dip recipe, vegan bean dip
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