Sundried Tomato and Sage White Bean Dip

Last updated on February 17th, 2026

Thick and herby with bright citrusy notes, this Sundried Tomato and Sage White Bean Dip is a festive holiday or anytime appetizer or snack you can have ready in 10 minutes.

A creamy, savoury spread that can be made quickly in a food processor with a handful of simple ingredients, this dip is a stunning, scratch-made upgrade from traditional bean dips. 

Here’s everything you’ll need to make it

• 1 540 ml (14-ounce) can cannellini or white kidney beans, drained and rinsed
• 2 tablespoons (28 grams) extra-virgin olive oil divided
• 1 tablespoon (15 grams) water
• ½ cup (28 grams) sundried tomatoes (not in oil) finely chopped
• 2 tablespoons (7 grams) fresh sage leaves, finely chopped
• 1 tablespoon (15 grams) freshly squeezed lemon juice
• ½ teaspoon (1 gram) lemon zest
• Coarse sea salt and freshly ground black pepper to taste

Deli-style sundried tomatoes have a chewy, firm texture, are rich in colour and have a concentrated, sweet-tart flavour. They don’t need to be rehydrated before use, and unlike oil-packed sundried tomatoes, they’re packaged with minimal oil and seasonings.

How to make this Sundried Tomato and Sage White Bean Dip in 5 steps

1. Blend white beans and olive oil.
2. Adjust consistency, thinning with water as desired.
3. Combine remaining ingredients, then stir in white bean mixture.
4. Season to taste.
5. Transfer to serving bowl, garnish with an extra drizzle of olive oil and serve.

Variations and substitutions

Beans: If you don’t have cannellini or white kidney beans, both great northern and navy beans are great substitutes.

Sage: Thyme, basil or oregano would also work based on your preference. Rosemary has a much more potent flavour profile, so if you choose to use it start with 1/3 the amount called for. 

With a festive appearance, this Sundried Tomato and Sage White Bean Dip is a crowd-pleasing snack or appetizer your guests will love. Serve with crostini, Parmesan crackers, pita chips or fresh vegetables. 

Try this Tuscan White Bean Dip or this Roasted Red Pepper Hummus next.

If you make these blueberry scones, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Sundried Tomato and Sage White Bean Dip

This Sundried Tomato and Sage White Bean Dip is a creamy, savoury spread that can be made quickly in a food processor with a handful of simple ingredients. A stunning, scratch-made upgrade from traditional bean dips that you can have ready in 10 minutes.

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Prep Time:10 minutes mins

Course: Appetizer, Snack

Keyword: dip, sage, sundried tomato, white bean

Servings: 4

Equipment

• Cutting board
• Sharp knife
• 4-cup cordless food processor

Ingredients

• 1 540 ml (14-ounce) can cannellini or white kidney beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon water
• ½ cup sundried tomatoes (not in oil) finely chopped
• 2 tablespoons fresh sage leaves, finely chopped
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon lemon zest
• Coarse sea salt and freshly ground black pepper to taste

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Instructions

• In a food processor, combine beans, olive oil and water and process until smooth. If the dip is too thick, add a little more water a teaspoon at a time until you reach your desired consistency.
• In a small mixing bowl, combine sundried tomatoes, sage, lemon juice and zest. Stir in beans and season with salt and pepper.
• Transfer the dip to a serving bowl. For the best flavour, consider chilling for 30 minutes to allow the flavours to meld. Garnish with an extra drizzle of olive oil before serving. Serve with crostini, Parmesan crackers, pita chips or fresh vegetables.

Notes

Make ahead: White bean dip may be made a day in advance and stored in a well-sealed container in the refrigerator. Reserve olive oil drizzle until ready to serve. Serve at room temperature.

Beans: If you don’t have cannellini or white kidney beans, both great northern and navy beans are great substitutes.

Sage: Thyme, basil or oregano would also work based on your preference. Rosemary has a much more potent flavour profile, so if you choose to use it start with 1/3 the amount called for.

Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days.