Name: 10-Minute Sundried Tomato and Sage White Bean Dip
Prep time: 10 min
Total time: 10 min
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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Last updated on June 25th, 2026

Sundried Tomato and Sage White Bean Dip. - harvestandnourish.com

Thick and herby with bright citrusy notes, this 10-Minute 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 Sundried Tomato and Sage White Bean Dip

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

🍅 The secret to perfect thickness

Traditional bean dips can sometimes turn out oily or greasy, but using deli-style sundried tomatoes is the secret to a rich, thick texture!

Because these tomatoes are beautifully chewy and packed with very little oil, they add an incredibly deep, concentrated flavour without watering down the spread. This makes the dip the absolute perfect rustic spread for sturdy crostini or a thick slice of toasted artisan bread.

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

Blend white beans and olive oil.
Adjust consistency, thinning with water as desired.
Combine remaining ingredients, then stir in white bean mixture.
Season to taste.
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 10-Minute 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 Easy Roasted Red Pepper Hummus next.

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10-Minute 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

Total Time:10

Course: Appetizer, Snack

Keyword: dip, sage, sundried tomato, white bean

Servings:

Author: Kerry

Equipment

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

US Customary – Metric

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.