Sun-Dried Tomato-White Bean Dip

Sun-dried tomatoes, rosemary, and sage adds rich flavor and color to this earthy appetizer dip. Serve with toasted French bread cut into 1/4-inch-thick slices.

Southern Living Cooking School JUNE 2008

  • Yield: Makes 8 servings
  • Cook time: 1 Minute
  • Prep time: 15 Minutes
  • Bake: 10 Minutes


  • 1 garlic clove, pressed
  • 3 tablespoons chopped sun-dried tomatoes in oil, drained
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 2 (15.8-oz.) cans great Northern beans, rinsed and drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup HELLMANN'S or Best Foods Mayonnaise Dressing With Extra Virgin Olive Oil, divided
  • 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices


1. Preheat oven to 400°. Sauté garlic and next 3 ingredients in a lightly greased medium skillet over medium heat 1 minute or until fragrant.

2. Combine garlic mixture, beans, salt, pepper, and 3/4 cup mayonnaise in a food processor. Process 15 to 20 seconds until smooth, stopping to scrape down sides as needed.

3. Arrange bread slices in a single layer on a baking sheet. Spread 1 side of each bread slice with remaining 1/4 cup mayonnaise.

4. Bake at 400° for 8 to 10 minutes or until toasted. Serve with bean dip.


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Sun-Dried Tomato-White Bean Dip Recipe