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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.

Whipped White Bean Dip with Roasted Tomatoes

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 servings

Equipment

Ingredients
  

For the Roasted Tomatoes
  • 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
For the White Bean Dip
  • 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

Method
 

  1. Preheat your oven to 400°F.
  2. 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.
  3. Roast for 20–25 minutes, until the tomatoes are soft, blistered, and slightly caramelized. Don’t forget those juices—they’re liquid gold!
  4. In a food processor, combine the cannellini beans, olive oil, roasted garlic cloves (from roasting the tomatoes), lemon juice, salt, pepper and ricotta, if using.
  5. Blend until smooth, then slowly add water a little at a time (if needed to thin) until you reach a silky, scoopable consistency.
  6. Spread the white bean dip onto a serving plate or shallow bowl.
  7. Spoon the warm roasted tomatoes and all their juices right over the top. Finish with a drizzle of olive oil. Serve with sliced baguette or pita chips and enjoy!

Nutrition

Calories: 114kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 412mgPotassium: 139mgFiber: 3gSugar: 2gVitamin A: 290IUVitamin C: 15mgCalcium: 42mgIron: 2mg

Notes

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.

FAQ

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.

What to Serve With

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