Sun-Dried Tomato Spread

Mastering sourdough is one of my great goals in life. I’ve been baking weekly, making small tweaks to the recipe or method each time in pursuit of the perfect loaf. If I’m being honest, I could eat sourdough with butter or olive oil until the day I die and I’d be happy. With that said, I’d be doing a great disservice to the sourdough gods if I didn’t also experiment with different toppings. The first (and likely not the last) is this: a spicy, rich, savory sun-dried tomato and white bean spread.

Pro tip: it’s also excellent as pizza sauce.

Sun-Dried Tomato Spread

Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish, Spread
Cuisine: Vegan
Keyword: Dip, Spread, Vegan
Yield: 4 Servings
Calories: 325kcal


  • 1 15-oz Can Navy Beans Rinsed and Drained
  • 8 Sun-Dried Tomato Halves Oil Packed
  • 1/4 cup Olive Oil
  • 2-3 tbsp Water Cold
  • 2 tsp Nutritional Yeast
  • 1/2 tbsp Smoked Paprika
  • 1/2 tsp Cayenne Powder
  • Pinch salt


  • Combine all ingredients in high speed blender or food processor and blend until smooth.


This spread is great as a pizza sauce, on fresh sourdough, or as a dip for crackers and vegetables. 
Store in an airtight container in the refrigerator for up to 7 days. 

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