White Bean Dip with Tomatoes
This simple summer appetizer recipe is so vibrant and fresh! Just a handful of ingredients builds such amazing flavors! White Bean Dip with Tomatoes is simple yet memorable.
Many years ago, when I first met on of my best friends, she made this simple yet amazing white bean dip and I was smitten. She served it with slices of fresh Italian bread and we would scoop up the white beans and tomatoes again and again. I stood by the bowl until I was full, lol!
Maria calls it a white bean dip however it can easily be enjoyed without bread as a Cannellini Bean Salad. All I know is, I had never had anything quite like it. Her parents are off the boat from Sicily while my heritage is Irish and Polish. One of the things I enjoy about our long friendship is the exposure to Sicilian (and other Italian) dishes that have never crossed my path.
Harness the perfection of summer tomatoes by making this simple yet robustly flavorful White Bean Bruschetta for yourself or your guests. Unlike typical bruschetta, I recommend serving this alongside crostini for self assembly.
The combination of the basil, the tomatoes, the garlic oil, the salt and the bread are irresistible to me. When this shows up at gathering .I usually hang out by that bowl!!
So if you are overrun with tomatoes...THIS is a perfect way to make them disappear 🙂
Table of Contents
Ingredients Needed
Fresh small tomatoes (like grape tomatoes), fresh garlic, fresh basil, avocado or olive oil, can of small white beans, S&P and crostini or fresh bread.
Tips
- The better your ingredients, the better the flavor. Look for tomatoes in season, fresh basil, fresh garlic etc.
- I have found that small white beans vs the full size white beans are better for this recipe. The eating experience is better in my opinion however they all work. White beans are also called Cannellini beans. Looks for cans that say "small white beans".
- This is best enjoyed the day you make it at room temperature in my opinion. However, it will hold up for the following day as well stored in a sealed mason jar.
Serve this alongside some homemade or store-bought crostini or slices of fresh Italian bread. I like to slice French bread thin, butter both sides and crisp up in a pan (like you'd cook a grilled cheese).
Do not skip making the seasoned garlic oil for this recipe, it's part of the magic of the dish. It's super simple to make it and once you do you'll make it often to brush on meats for the grill (it's what I put on my whole roasted beef tenderloins), veggies and more!
This white bean dip with tomatoes comes together quick and is best served shortly after you make it at room temperature.
This also makes a great addition to a picnic lunch! Just pile some into a mason jar, throw some bread rounds or crostini in a baggie and you are good to go! Or enjoy it as a salad.
Variations
- Enjoy as bruschetta, a dip, on crostini or as a Cannellini Bean Salad. The flavor of this simple summer appetizer will blow you away.
- You can choose to add in a little red onion or some slices scallions or chives however I thing the garlic flavor shining through on its own is all you need.
- If you want to be a little fancy, you can add in some lump crabmeat.
You can add additional ingredients to this white bean dip like freshly shredded Parmesan cheese or finely chopped roasted or fresh peppers, however it honestly does not need it. The beauty of this recipe is in its simplicity and bold flavor.
This recipe was originally posted here in June, 2012. It was updated July, 2025 with new images, a proper recipe card etc.
Summer Appetizers to try
Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.
White Bean Dip with Tomatoes
Ingredients
- ¾ cup avocado or olive oil
- 2-3 cloves garlic 2 large fresh cloves or 2-4 smaller ones. More or less based on your preference for garlic.
- Kosher salt and pepper
- 18 oz About a pint and a half of grape tomatoes or your favorite small tomato. Small tomatoes work best for this recipe. If using large tomatoes, seed them first.
- 1 can of can of small white beans (Cannellini beans) rinsed, drained (usually 19 oz)
- 10-15 nice sized leaves of fresh basil chiffonade (rolled up and sliced into ribbons)
- squeeze of fresh lemon
- pinch of red pepper flakes (optional) for a little kick
Instructions
Garlic Oil
- Combine garlic, oil, salt and pepper in a small bowl or mason jar. Stir well and allow to infuse at least 20 minutes up to 6 hours. *If making more than an hour ahead of time, refrigerate it. For salt, start with a 3 fingered pinch of Kosher salt if salt is not an issue.
Bean Dip Mixture
- Chop your tomatoes small. For example if using grape tomatoes slice in half and then chop into 2-3 pieces. Depends on size of tomatoes. You want your tomatoes and small beans similar in size. Add to mixing bowl.
- Add in your rinsed and drained beans and your basil.
- Give mixture a little squeeze of lemon and toss.
- Add in seasoned garlic oil (get every bit added) and toss.
- If adding red pepper flakes do so now. Taste and adjust, adding additional S&P if needed.
- Serve this alongside some homemade or store-bought crostini or slices of fresh Italian bread. I like to slice French bread thin, butter both sides and crisp up in a pan (like you'd cook a grilled cheese).
Love the addition of beans. Gorgeous photo!
If you have nice fresh bread, this really does make for a flavor packed, easy app. Thanks ladies!
That is my kind of picnic food! I love the simplicity, yet it has a ton of flavor!
Colleen. This looks amazing. I have all the ingredients in my pantry right now, and a friend coming over tomorrow, so I'm going to give it a try!