Gather all your ingredients. Drain and rinse the cannellini beans to remove excess sodium. Roughly chop the garlic and sun-dried tomatoes, and set aside the basil leaves.
In your food processor, combine the drained cannellini beans, chopped garlic, basil leaves, and sun-dried tomatoes. Pulse until coarsely blended.
Add the lemon juice, olive oil, and salt to the food processor. Blend on high until smooth and creamy, scraping down the sides as needed.
Taste your dip! If needed, adjust the flavor by adding more lemon juice or salt. Blend briefly to mix.
Transfer the dip to a serving bowl and drizzle extra olive oil on top. Serve with crackers, fresh veggies, or toasted bread.
