Creamy Baked Bean & Garlic Dip with Smoky Tomato Swirl
Ready in 30 mins (10 mins prep)! Silky blended beans with caramelised onions, roasted garlic, and smoked paprika. Gluten-free crowd-pleaser for pita bread or fresh veggies. Hot or cold—perfect either way!
If you have 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!
This quick and simple appetiser is ideal for a party or family gathering. Whether served on a piece of my freshly baked 3-ingredient no-knead bread or served as a dip for my Crunchy Cauliflower Bites or these Easy Baked Cornflake Chicken Nuggets, it will surely leave everyone wanting more. You should also try my Pide – Turkish Flat Bread / Pizza or these simple mashed potato patties, the perfect dishes for any family event.
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💗 Why You’ll Love This Recipe
✅ Pantry-friendly – Uses canned beans + basic ingredients
✅ Meal-prep hero – Tastes better the next day!
✅ Dietary win – Naturally vegan & gluten-free
✅ Versatile – Serve hot, cold, or as a sandwich spread
Pro Tip: For extra smokiness, add ½ teaspoon cumin with the paprika!
📋 Variations
- Spicy Southwest: Add diced jalapeños, chopped cilantro, and a squeeze of lime juice for a zesty kick.
- Mediterranean: 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 texture.
- 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.
🥗 Serving Suggestions
This bean dip is so versatile and can be paired with all sorts of delicious things like my 3-strand milk bread and my effortless no-knead bread, or you can try these options:
- 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 or Crackers
- Sliced Baguette
- 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 appetiser.
- Mini Quesadillas: Spread bean dip between tortillas with cheese, heat until melted and crispy, then cut into wedges.
- Veggie bites: Like these simple quinoa baked fritters or cheesy leek and potato patties.
💭 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!
❓Garlic and Bean Dip with Tomato Sauce FAQs
Sort and Rinse: Spread the beans on a clean surface to remove any debris or damaged beans. Rinse them under cold water.
Soak the Beans
Overnight Soak: Place beans in a large bowl and cover with water. Soak overnight or for at least 8 hours. Drain and rinse.
Quick Soak: Place beans in a pot, cover with water, and bring to a boil. Boil for 2 minutes, then cover and let sit for 1 hour. Drain and rinse.
Cook the Beans
Stovetop Method: In a large pot, cover the soaked beans with fresh water (about 2 inches above the beans). Bring to a boil, then reduce to a simmer. Cook for 1-2 hours, or until tender, checking occasionally and adding water as needed.
Pressure Cooker/Instant Pot: Add soaked beans and enough water to cover them. Cook on high pressure for about 20-30 minutes. Allow pressure to release naturally.
Season: Add salt and other seasonings towards the end of cooking to avoid toughening the beans. Taste and adjust as needed.
Cool and Store: Let beans cool in their cooking liquid. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
These steps will give you tender, flavorful beans ready for your recipes!
Dry beans are generally cheaper than cooked beans or canned beans. Here’s why:
- Lower Cost Per Pound: Dry beans cost significantly less per pound compared to their cooked or canned counterparts.
- No Processing Costs: Dry beans don't have the added costs of processing, canning, and packaging that cooked beans do.
- Bulk Buying: Dry beans are often sold in larger quantities, allowing you to buy in bulk and save money.
While dry beans require soaking and cooking, the cost savings can be substantial, especially if you cook them in larger batches and freeze portions for later use.
The best beans for bean dip are:
Pinto Beans (e.g., pinto, pink beans): Slightly nutty, they blend well and have a creamy consistency.
Refried Beans (e.g., black beans, pinto beans): Great for a traditional dip with a rich, hearty texture.
Kidney Beans (e.g., red kidney beans): Their robust flavour adds depth to the dip.
White Beans (e.g., cannellini, navy beans): Mild and creamy, they blend smoothly for a subtle flavour.
Each type offers a unique taste and texture, so you can choose based on your preference or what you have on hand!
Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and stir well before serving.
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Creamy Bean Dip
Equipment
- Large Saucepan or Skillet
- Stove
Ingredients
- 2 cans (15 oz each) white beans (cannellini or navy beans work best, drained and rinsed) *See notes for types of beans you can use.
- 4 tbsp olive oil
- 1 large onion chopped
- 4 garlic cloves crushed or grated
- 1 cup tomato juice 250 milliliters
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon ground pepper
- 1 teaspoon salt , adjust the saltiness just before baking
Instructions
- Heat oil in a shallow casserole dish over medium heat.4 tablespoon olive oil
- Cook onion for 3 minutes until translucent, then add the tomato juice and tomato paste, paprika, and pepper.1 large onion, 1 cup tomato juice, 1 tablespoon tomato paste, 1 teaspoon smoked paprika, ½ teaspoon ground pepper, 1 teaspoon salt
- 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.2 cans (15 oz each) white beans , 4 garlic cloves
- Pour the blended beans over the sauce, stir well, and bake uncovered for 20 minutes in a preheated oven at 180°C/350°F/Gas Mark 4.
- Let it cool and serve it with a slice of bread for breakfast, veggies, or as a snack between meals.
- Hope you enjoy! 💚
Video
Notes
- Use canned white beans to make the dip quick and easy. Just drain and rinse them before using.
- If you want a smoother dip, blend it longer. I like to leave it a little chunky for texture, but that's up to you!
- The tomato sauce adds a nice colour and mild taste, but feel free to use a little more or less depending on how you like it.
- If you're making it ahead, store it in the fridge. It gets even better the next day.
- Serve it with chips, veggies, or whatever you’ve got on hand for dipping. You can also use it as a spread on sandwiches or wraps!
- Add a pinch of chilli flakes if you like a bit of spice.
Claudia Ciorteanu says
My family loved this!