Garlic and Bean Dip with Tomato Sauce
This quick and easy bean dip is creamy and delicious! Served with pita bread and veggies, it’s a delicious snack or appetiser.
If you have cannellini beans, olive oil, and tomatoes in your kitchen, you’re all set to whip up this tasty bean dip. Don’t hesitate! It’s a breeze to make in the food processor and tastes amazing. Once you try it, you’ll find yourself enjoying it with carrot sticks, pita chips, sandwiches, bowls, or even straight from the fridge! Give it a go—you won’t regret it!
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Perfect as a dip or spread, it’s a great addition to your summer snacks!
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This vegan bean dip is simply delicious with just a handful of simple ingredients. It’s an easy, quick, and tasty recipe that you’ll love!
Watch Us Make The Recipe
How to serve this Bean Dip
Bean dip is so versatile and can be paired with all sorts of delicious things like 3-strand Milk Bread or No-Knead Bread or:
Tortilla Chips: Classic and crunchy, perfect for dipping.
Fresh Vegetables: Carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes add a refreshing crunch.
Pita Chips: Toasted with olive oil and herbs.
Crackers: Plain, whole grain – all make a great base for scooping.
Sliced Baguette: Toasted for a crispy contrast to the creamy dip.
Crispy Veggie Fries: Zucchini, sweet potatoes, or eggplant – healthier than traditional fries and great for scooping.
Stuffed Mini Peppers: Cute and colourful, stuffed with bean dip for an appetizer.
Mini Quesadillas: Spread bean dip between tortillas with cheese, heat until melted and crispy, then cut into wedges.
Mix and match these options for a variety of textures and flavours to enjoy with your bean dip!
Expert Tips
Consistency is Key: Aim for a smooth and creamy texture in your bean dip. If it’s too thick, add a bit of water or olive oil. If it’s too runny, add more beans or avocado. The right consistency ensures it’s easy to dip and spread, making it perfect for any occasion!
Bean Dip Recipe Variations
Let’s spice up your bean dip with some awesome variations! We’re talking about adding tasty twists, like zesty Southwest flavours or creamy avocado goodness. Whether you want a smoky chipotle kick or a Mediterranean vibe, these ideas will make your bean dip extra delicious.
Spicy Southwest: Add diced jalapeños, chopped cilantro, and a squeeze of lime juice for a zesty kick.
Mediterranean Twist: Mix in chopped Kalamata olives, diced sun-dried tomatoes, and crumbled feta cheese for a burst of Mediterranean taste.
Creamy Avocado: Blend in ripe avocado for an extra creamy and luscious texture. It adds a hint of freshness and richness to the dip.
Smoky Chipotle: Stir in some chipotle peppers in adobo sauce for a smoky and spicy profile. Perfect for those who love a bit of heat!
Roasted Red Pepper: Blend roasted red peppers with beans for a sweet and savoury dip with vibrant colour.
Herb-infused: Mix in chopped fresh herbs like parsley, basil, or chives.
Greek Inspired: Incorporate minced garlic, dried oregano, and a drizzle of extra virgin olive oil for a taste of the Mediterranean.
Tex-Mex Fiesta: Add a layer of refried beans, shredded cheese, diced tomatoes, and sliced green onions on top of the bean dip for a loaded Tex-Mex treat.
Storage and leftovers
Here’s a simple guide for storing your bean dip and dealing with leftovers:
- Chill Quickly: Pop any leftover bean dip in the fridge within two hours of making or serving it. This helps keep it fresh.
- Seal it Up: Transfer the dip to a sealed container before refrigerating to prevent it from drying out or absorbing other fridge smells.
- Use Within 3-4 Days: Bean dip usually stays good for a few days in the fridge. After that, it’s best to toss any leftovers.
- Reheat Carefully: If you want to warm it up, gently heat the dip on the stove or in the microwave. Stir it often to keep it from getting too runny.
- Freeze for Later: Got too much dip? Freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.
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Garlic and Bean Dip with Tomato Sauce
Equipment
- Large Saucepan or Skillet: To sauté the onions and garlic.
- Blender or Food Processor: For blending the cooked ingredients into a smooth dip.
- Can Opener: To open the cans of beans.
- Stove: For cooking the bean dip.
Ingredients
- 2 cans 15 ounces each of beans, drained and rinsed (about 800 grams total)
- 1 large onion chopped
- 4 garlic cloves crushed
- 1 cup 250 milliliters of tomato juice
- 1 cup 250 milliliters of tomato paste
- 1 teaspoon of smoked paprika
- ½ teaspoon of pepper
- Salt to taste
- 4 tablespoons of olive oil
Instructions
- Here’s the corrected version:
- Heat oil in a shallow casserole dish over medium heat.
- Cook onion for 3 minutes until translucent, then add the tomato juice, paprika, and pepper.
- Cook over medium heat for 5 minutes.
- Meanwhile, add the beans to a food processor with garlic and blend until smooth. Add some water for smoother consistency, around 2-4 tbsp.
- Pour the blended beans over the sauce, stir well, and bake uncovered for 30 minutes in a preheated oven at 180°C/350°F/Gas Mark 4.
- Let it cool and serve with a slice of bread for breakfast or as a snack between meals.
- Hope you enjoy! 💚
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Notes
- Adjust to Taste: Feel free to tweak the ingredients to your liking. Add more or less garlic, adjust the spices, or try different types of beans.
- Check Consistency: Keep an eye on the thickness of the dip while cooking. If it’s too thick, add a bit of water. If it’s too thin, cook it longer to thicken.
- Taste as You Go: Sample the dip as you cook and add more seasoning if needed. Adjust salt, pepper, or paprika to your taste.
- Store and Reheat: Store leftovers in the fridge for 3-4 days. Reheat gently on the stove or in the microwave before serving again.
- Serve with Anything: Use your favorite dippers like chips, bread, or veggies. It’s great with anything crunchy!
- Use in Different Ways: Try the dip on sandwiches, potatoes, or in wraps. It’s versatile and tasty in many dishes.
