Name: Whipped White Bean Dip with Roasted Tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pint cherry or grape tomatoes; 2 tablespoons olive oil; 3 cloves garlic (smashed); ½ teaspoon salt; ¼ teaspoon black pepper; Optional: pinch of red pepper flakes; 15 oz can cannellini beans, drained and rinsed; 2-3 tbsp olive oil; garlic (from the roasted tomatoes); 2 tablespoons fresh lemon juice; 2-4 tbsp water (to thin, if needed); ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 2 tbsp ricotta cheese (optional) (for extra creaminess, or use softened cream cheese, mascarpone, or plain Greek yogurt)

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If you’re looking for a dip that feels a little fancy but couldn’t be easier to throw together—this Creamy White Bean Dip with Roasted Cherry Tomatoes is it. It’s smooth, garlicky, and loaded with bright lemon flavor, then topped with sweet, jammy roasted tomatoes that take it over the top.

A bowl of creamy hummus topped with roasted yellow and orange cherry tomatoes and spices, surrounded by sliced crusty baguette bread. Bright sunlight highlights the food.

This white bean dip is super simple to “whip together” 😉 Cannellini beans are whipped together with fresh lemon juice, a dollop of ricotta cheese, roasted garlic, salt, pepper and olive oil. It’s then topped with sweet jammy cherry tomatoes and serves with a sliced baguette.

This is one of those recipes that works for everything: appetizers, girls’ night, holiday spreads, or even just a “snacky dinner” moment (my personal favorite). Bonus? It’s made with pantry staples and comes together in under 30 minutes.

A hand holds a piece of bread dipped in melted cheese and roasted cherry tomatoes, with a dish of baked cheese and tomatoes visible in the background.

If you love dips ( I LOVE dips!), you’ve got to try this Mississippi Pot Roast Dip, the Viral Boat Dip, and Warm Rueben Dip.

more dip recipes here

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips! On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

I’ve put all the ingredients and supplies you’ll need to make this Whipped White Bean Dip with Roasted Tomatoes into a grocery list for you to add to your next Walmart order. Grab the full Shopping List here.

A container of Galbani ricotta cheese, a can of Bushs Best cannellini beans, a bottle of extra virgin olive oil, a whole lemon, and a food processor sit on a wooden surface in a kitchen setting.

Ingredients

Food Processor or Blender to whip the bean dip
Sheet Pan for roasting the garlic and tomatoes

For the Roasted Tomatoes

1 pint cherry or grape tomatoes
2 tablespoons olive oil
3 cloves garlic, smashed
Seasonings- salt, black pepper, Optional: pinch of red pepper flakes

For the Bean Dip

1 (15 oz) can cannellini beans, drained and rinsed
2–3 tablespoons olive oil
Garlic-from the roasted tomatoes
2 tablespoons fresh lemon juice-about 1/2 a lemon
2–4 tablespoons water (to thin, if needed)
Salt & pepper to taste alt (or to taste)
Optional: 2 tablespoons ricotta cheese for extra creaminess or use softened cream cheese, Boursin, mascarpone or plain Greek yogurt

A bowl of creamy hummus topped with roasted cherry tomatoes and black pepper, served with slices of crusty bread on a white plate.

How to Make White Bean Dip

Step 1: Roast the Tomatoes

Preheat your oven to 400°F.

Toss the cherry tomatoes with olive oil, smashed garlic, salt, pepper, and red pepper flakes. Spread them out on a baking sheet in a single layer.

Roast for 20–25 minutes, until the tomatoes are soft, blistered, and slightly caramelized. Don’t forget those juices—they’re liquid gold!

Cherry tomatoes and garlic cloves scattered on a black roasting tray, lightly coated with oil and herbs, ready for roasting. The tray sits on a wooden surface.

A baking tray with roasted yellow and red cherry tomatoes scattered across it. Some tomatoes are clustered together, and a pair of yellow-tipped tongs is visible in the lower left corner.

Step 2: Make the White Bean Dip

In a food processor, combine the cannellini beans, olive oil, garlic, lemon juice, salt, pepper and ricotta cheese (if using).

Blend until smooth, then slowly add water a little at a time-if needed- until you reach a silky, scoopable consistency.

A food processor bowl filled with creamy white hummus, topped with ground black pepper and pink salt. A bottle of olive oil and a grinder of pink salt are visible in the background on a wooden surface.

Step 3: Assemble

Spread the white bean dip onto a serving plate or shallow bowl.

Spoon the warm roasted tomatoes and all their juices right over the top. Finish with a drizzle of olive oil.

Serve with a sliced baguette or crackers. Optional- drizzle balsamic vinegar glaze over top-it’s delicious!

A bowl of creamy hummus topped with roasted cherry tomatoes and spices, served with slices of crusty bread on a plate. Sunlight highlights the colorful and fresh appearance of the dish.

This dip on the back porch on a beautiful day with a glass of your favorite wine or poolside with fresh lemonade- perfect!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! ⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!

Optional Toppings (Highly Recommended!)

A drizzle of sweet balsamic glaze
Fresh basil or parsley
Crumbled feta or goat cheese
Toasted pine nuts
Lemon zest

Serving Suggestions

Toasted baguette slices
Pita chips
Crackers
Fresh veggies like cucumbers, carrots, or bell peppers

More Delicious Dips

Tips for the Best White Bean Dip

For ultra-smooth dip:
Blend longer than you think you need—or remove the bean skins for an extra silky texture.

Make it ahead:
The dip can be made a day in advance and stored in the fridge. Just roast the tomatoes fresh before serving.

Use it beyond dipping:
This makes an amazing spread for sandwiches, wraps, or even as a base layer for grain bowls.

A bowl of creamy dip topped with roasted cherry tomatoes and herbs, surrounded by sliced pieces of bread on the side. Sunlight highlights the vibrant colors and textures of the dish.

FAQ’s

Can I use a different type of bean?
Yes! Great Northern beans or navy beans work just as well.

Can I make this dairy-free?
Absolutely—just skip the cream cheese or yogurt. It’s still super creamy without it.

How do I store leftovers?
Store the dip and tomatoes separately in airtight containers in the fridge for up to 3 days.

Can I serve this cold?
Yes, but it’s best with warm roasted tomatoes on top for that contrast in flavor and texture.

Final Thoughts

This Creamy White Bean Dip with Roasted Cherry Tomatoes is one of those recipes that looks impressive but is secretly so simple. It’s fresh, flavorful, and perfect for sharing—or not sharing at all (no judgment here).

If you try it, let me know how you serve it! And don’t forget to save this one—it’s a keeper 🤍

If you try it, don’t forget to share and tag me on Instagram or Facebook—I love seeing your dishes!

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White Bean Dip with Roasted Tomatoes

What You’ll Need

Ingredients