Creamy Sun-dried Tomato and White Bean Dip
This creamy sun-dried tomato and white bean dip is a quick vegetarian starter made in the Thermomix. Cannellini beans, sun-dried tomatoes, cream cheese, garlic and fresh basil blend into a silky, tangy spread in minutes. Ideal with crusty bread, crackers or crudités at parties or as a flavourful snack.
About this recipe
Creamy Sun-dried Tomato and White Bean Dip with the Thermomix TM7 is one of those quick appetiser recipes you will return to again and again. This Mediterranean-style dip transforms humble tinned cannellini beans into a velvety, restaurant-quality spread, thanks to the all-in-one kitchen machine that grinds, blends and whips everything in a single bowl. The intense sweetness of oil-packed sun-dried tomatoes pairs beautifully with tangy lemon juice, creamy cheese and fragrant fresh basil, while garlic adds a gentle bite. Unlike hand-mashing, the TM7 delivers a completely even, silky consistency in seconds, so every scoop spreads cleanly onto crostini or pitta. Serve it as a party starter with crudités and crackers, spoon it into lunchboxes, or offer it as a healthy snack before dinner. Vegetarian, naturally gluten-free and protein-rich, it is the kind of fuss-free dip that disappears fast, so consider making a double batch for your next gathering.
Preparation tips
- Drain the cannellini beans thoroughly before adding them, as excess liquid makes the dip runny. Rinse them briefly under cold water as well to lighten the starchy taste and let the sun-dried tomato flavour shine through.
- Reserve a few sun-dried tomato strips and basil leaves for garnish. Swirl a spoonful of the reserved tomato oil over the finished dip and finish with cracked pepper for an appealing party presentation.
- For a lighter version, replace part of the cream cheese with Greek yogurt. The dip keeps well covered in the fridge for a couple of days; let it come to room temperature before serving so the flavours fully develop.
Recipe variations
- Make it fully vegan by swapping the cream cheese for cashew cream or plant-based cream cheese. Blend soaked cashews with a splash of the sun-dried tomato oil for extra richness and a completely dairy-free dip.
- For a spicy festive variation, add a pinch of dried chilli flakes or a roasted red pepper, and top with toasted pine nuts and extra basil. This warmer, smokier version works wonderfully at Christmas drinks or summer barbecues.
Thermomix TM7 Benefits
- With the built-in scale you weigh the cream cheese and beans directly in the bowl, saving washing up and ensuring consistent results every time.
- Blade chopping reduces the garlic cloves and basil leaves to a fine, even mince in seconds, distributing their flavour evenly through the dip.
- Grinding the sun-dried tomatoes into the cannellini beans creates a completely smooth, velvety texture no hand masher can achieve.
- Whipping the cream cheese with lemon juice incorporates air, giving the dip a light, spreadable consistency ideal for crostini.
- Mixing everything in one sealed bowl means the tomato oil emulsifies cleanly into the blend without splattering your worktop.
Ingredients
- garlic cloves
- fresh basil leaves
- sun-dried tomatoes in oil
- cream cheese
- tinned cannellini beans
- freshly squeezed lemon juice
- fine sea salt
- ground black pepper
- extra virgin olive oil