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Creamy white bean dip with sun-dried tomatoes and herbs in a black camping pot.
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One-Pot Herbed White Bean & Sun-Dried Tomato Dip

Warm, creamy white beans blended with sun-dried tomatoes and herbs, cooked in a single pot and served with pita—perfect for dipping under the pines.
Servings 6 servings
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes

Equipment

  • Small pot
  • Spoon
  • Knife

Ingredients

  • 1 15-oz can white beans drained and rinsed
  • 1/4 cup oil-packed sun-dried tomatoes chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Add beans, sun-dried tomatoes, olive oil, lemon juice, herbs, salt, and pepper to a small pot.
  • Place over medium stove flame and mash together with a spoon until creamy and heated through, about 6-8 minutes.
  • Transfer to a bowl or eat directly from the pot with pita.

Notes

All ingredients are shelf-stable and can be packed for days. This dip is hearty and warming—great for cool evenings.
Calories: 37kcal
Course: Snack
Cuisine: Mediterranean
Keyword: car camping, easy cleanup, one-pot, propane stove, vegetarian

Nutrition

Calories: 37kcal | Carbohydrates: 5.2g | Protein: 1.6g | Fat: 1.2g | Saturated Fat: 0.9g | Sodium: 173mg | Fiber: 1.2g | Sugar: 0.8g