Roasted Cherry Tomato and Creamy Bean Dip with Sourdough: A Flavor-Packed Vegan Appetizer
When it comes to appetizers, the best dishes are often the simplest. This Roasted Cherry Tomato and Creamy Bean Dip with Sourdough is proof that a handful of fresh ingredients can come together to create something extraordinary. Juicy cherry tomatoes are roasted until they burst, releasing their natural sweetness and combining with garlic, olive oil, and herbs to form a rich, savory topping. Meanwhile, the creamy butter bean base provides a velvety contrast that is both hearty and satisfying.
What makes this recipe truly special is its versatility. It works beautifully as a starter at a dinner party, as a centerpiece for a relaxed weekend brunch, or even as a light meal with a fresh salad on the side. It is also an approachable recipe for both seasoned home cooks and beginners. With minimal prep and straightforward steps, you will have a dish that looks impressive, tastes luxurious, and feels effortless to make.
This Roasted Cherry Tomato and Creamy Bean Dip with Sourdough is not only vegan-friendly but also packed with plant-based protein and healthy fats, making it a nourishing choice as well as a delicious one. Pair it with warm, toasted sourdough for the perfect bite: crisp, creamy, and bursting with flavor.
Why You Will Love This Roasted Cherry Tomato and Creamy Bean Dip with Sourdough
This recipe is 100 percent vegan and plant-based but can be adapted with regular cheese if preferred. It is bursting with sweet roasted tomato flavor balanced by creamy butter beans. The dish pairs beautifully with crunchy sourdough slices, and it comes together in just 35 minutes. It is quick, simple, and ideal for entertaining or weeknight cooking.
How to Make Roasted Cherry Tomato and Creamy Bean Dip with Sourdough
Place cherry tomatoes in a baking dish with garlic, olive oil, herbs, chili flakes, salt, and pepper. Toss to coat, then bake until the tomatoes burst and caramelize.
Blend butter beans, feta, cream cheese, olive oil, salt, and pepper until smooth.
Top the roasted tomatoes with fresh herbs, parmesan, and spoonful of the creamy bean mix. Lightly mix, keeping some contrast between the tomatoes and dip.
Enjoy warm with toasted sourdough.
Serving Suggestions for this Tomato Dip
This dish is highly versatile and can be served in several ways:
- As a centerpiece appetizer with toasted sourdough slices.
- Spread onto flatbreads or pita for a quick lunch.
- Served alongside a fresh salad for a light, wholesome dinner.
- Paired with grilled vegetables or olives for a Mediterranean-inspired platter.
Tips for the Best Results
- Use ripe cherry tomatoes for maximum sweetness and depth of flavor.
- Blend the butter bean mixture until completely smooth for the creamiest texture.
- Roast the tomatoes in a single layer to ensure even caramelization.
- Toast the sourdough just before serving so it stays warm and crisp.
FAQs about Roasted Cherry Tomato and Creamy Bean Dip with Sourdough
Yes. The bean dip can be made up to two days in advance. Store it in an airtight container in the refrigerator. Roast the tomatoes fresh before serving for the best flavor.
Fresh cherry tomatoes give the best results, but canned whole cherry tomatoes can be used in a pinch. Roast them with garlic and olive oil to intensify the flavor.
Sourdough is the classic pairing, but pita, baguette slices, or gluten-free bread also work well.
Yes. Skip the olive oil and roast the tomatoes using a splash of vegetable broth. The dip can also be blended without oil, though it will be slightly less creamy.
The bean dip freezes well for up to three months. Defrost in the refrigerator overnight and blend again before serving for a smooth consistency.
Final Thoughts on this Roasted Cherry Tomato and Creamy Bean Dip with Sourdough
This Roasted Cherry Tomato and Creamy Bean Dip with Sourdough is more than just an appetizer. It is a celebration of fresh, simple ingredients that come together to create an unforgettable flavor experience. Whether you are planning a dinner party, preparing a light lunch, or simply craving something warm and comforting, this recipe is a versatile choice.
The creamy bean base provides protein and richness, while the roasted tomatoes add sweetness and depth. Paired with toasted sourdough, it is a complete dish that is easy to prepare and impossible to resist.
If you enjoyed this recipe, be sure to visit Dr. Vegan for more delicious, nourishing, and inspiring vegan recipes that will help you bring plant-based cooking to life in your kitchen.
Roasted Cherry Tomato & Creamy Bean Dip with Sourdough
Equipment
- Mixing bowls
- Baking Tray
- Food Processor or Blender
- Knife and Cutting Board
- serving dish
- Toaster or skillet for sourdough
Ingredients
For the Tomatoes:
- 500 g cherry tomatoes
For the seasoning mix:
- 4-5 garlic cloves sliced
- 4 tbsp olive oil
- 2 tbsp fresh parsley or mixed herbs like basil/oregano/thyme, chopped
- 1 tsp chili flakes
- salt & pepper to taste
For the Creamy bean cheese mix:
- 400 g butter beans drained
- 100 g vegan feta or regular feta
- 100 g vegan cream cheese or regular cream cheese
- 1 tbsp olive oil
- salt & pepper to taste
For the Toppings:
- Fresh herbs
- vegan parmesan or regular parmesan
To serve:
- Toasted sourdough bread
Instructions
- Prepare the tomatoes– Preheat oven to 200 °C (390 °F).– Place cherry tomatoes into a baking dish.– Add garlic, olive oil, chopped herbs, chili flakes, salt, and pepper. Toss well.
- Roast– Bake for 25–30 minutes until the tomatoes burst and become caramelized.
- Make the creamy bean mix– In a blender/food processor, combine butter beans, feta, cream cheese, olive oil, salt, and pepper.– Blend until smooth and creamy.
- Assemble– Remove roasted tomatoes from oven.– Sprinkle with extra fresh herbs and parmesan.– Spoon dollops of the creamy bean mix over the roasted tomatoes.– Gently mix a little (keep some contrast between tomatoes and creamy bean dip).
- Serve– Enjoy warm with toasted sourdough for dipping.