Vegan Sun Dried Tomato Dip without cream cheese is a quick, easy, protein-packed, plant-based spread that's creamy, filling, and ready in 5 minutes.
Enjoy it as an appetizer or snack paired with veggies, crackers, or pita bread.
Sun dried tomato dip is my go-to when I want something protein-rich, comforting, and quick, and it's one of those vegan dips I make on repeat, right alongside my red lentil dip.
It's blended in minutes and has a smooth, flavorful texture thanks to white beans, sun-dried tomatoes, garlic, tahini, lemon juice, and warming spices.
I love using it in so many ways-from tossing it with mushroom spaghetti to spreading it on crusty whole wheat bread, using it as a base for my sweet potato wraps, or enjoying it with my multi-seed crackers.
If you're looking for a simple, budget-friendly, and nourishing dip you'll actually want to make again and again, this dip is about to earn a permanent spot in your fridge.
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🍅Ingredients
- Oil-packed sun-dried tomatoes
- Cooked white beans
- Tahini
- Garlic
- Lemon juice
- Salt & spices (smoked parika, oregano, and black pepper)
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🔪How To Make Sun Dried Tomato Dip
Combine: Add the sun-dried tomatoes, white beans, tahini, lemon juice, garlic, salt, smoked paprika, oregano, and black pepper to a high-speed blender or food processor.
Blend: Blend on high until smooth and creamy, adding a spoonful of water if needed. Taste and adjust seasoning if needed. Serve with a drizzle of olive oil and some chopped sun-dried tomatoes.
📋Substitutions
- Sun-dried tomatoes: If you're using dry sundried tomatoes and not oil-packed, soak them in hot water for at least 30 minutes until very soft, then drain and use in the recipe.
- Spicy kick: Add 1 small roasted chili or chipotle in adobo for a smoky, spicy version.
- Garlic substitute: Use garlic powder instead of fresh garlic for a milder flavor.
💡Marinela's Tips
- For extra creaminess: Use soft-cooked white beans or rinse canned beans well before blending.
- Adjust the water gradually: Use less for a thick spread, more for a saucier dip perfect over pasta or bowls.
- Taste as you go: Sun-dried tomatoes can vary in saltiness, so adjust seasoning at the end.
❓Frequently Asked Questions (FAQ's)
Yes! Store it in an airtight container for up to 5 days in the fridge.
Yes, soak them in hot water for 30 minutes until soft, then blend. Add a bit of the soaking water for extra creaminess.
📖 Recipe
Vegan Sun Dried Tomato Dip Without Cream Cheese
Equipment
- 1 high speed blender or food proccesor
Ingredients
- 2 cups cooked white beans
- ⅓ cup oil-packed sun-dried tomatoes drained, chopped
- 3 tablespoons tahini
- 3 tablespoons lemon juice freshly squeezed
- 2 garlic cloves minced or chopped
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper freshly ground
- ¼ cup water
Instructions
- Combine all ingredients in a food processor or blender.2 cups cooked white beans, ⅓ cup oil-packed sun-dried tomatoes, 3 tablespoons tahini, 3 tablespoons lemon juice, 2 garlic cloves, ½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon black pepper, ¼ cup water
- Blend on high until smooth and creamy, adding a spoonful of water if needed. Taste and adjust seasoning if needed. Serve with a drizzle of olive oil and some chopped sun-dried tomatoes.
Notes
- If you use dry sun-dried tomatoes, soak them in hot water for at least 30 minutes until very soft, then drain before adding to the recipe.
- Sun-dried tomatoes vary in saltiness, so taste and adjust at the end for the best flavor.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
If you try this sun-dried tomato dip, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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