Roast cherry tomatoes with garlic until they soften and burst, then add a creamy blend of butter beans, vegan feta and vegan cream cheese. Leave a few swirls of dip through the tomatoes and serve warm with toasted sourdough.

The oven does most of the work. Blend the bean mixture while the tomatoes roast, then toast the bread just before serving. It works as a sharing plate or a light lunch with a salad.

Use cooked butter beans and weigh the 400 g after draining. Choose plain, unsweetened vegan cream cheese; the flavor and saltiness of both cheeses vary, so taste the blended dip before adding salt.

Why You Will Love This Roasted Cherry Tomato and Creamy Bean Dip with Sourdough

Sweet roasted tomatoes, creamy beans and crisp bread make a good combination. Allow about 35–40 minutes, with extra roasting time if your tomatoes release a lot of water. The recipe uses vegan cheeses throughout.

How to Make Roasted Cherry Tomato and Creamy Bean Dip with Sourdough

Prepare the tomatoes Place cherry tomatoes in a baking dish. Add garlic, olive oil, herbs, chili flakes, salt, and pepper. Toss to coat
Roast the tomatoes
Spread the tomatoes in a single layer in a shallow baking dish. Toss with the garlic, olive oil, herbs, chili flakes, salt and pepper. Roast uncovered at 200°C (390°F) for 25–30 minutes, until softened and lightly browned. If the juices are still watery, roast a little longer before adding the dip.
Make the creamy bean mix Blend well-drained cooked butter beans, vegan feta, plain vegan cream cheese and olive oil until smooth. Taste before adding salt and pepper.
Make the creamy bean mix
 Blend well-drained cooked butter beans, vegan feta, plain vegan cream cheese and olive oil until smooth. Taste before adding salt and pepper.
Assemble Top the roasted tomatoes with fresh herbs, vegan parmesan, and spoonfuls of the creamy bean mix. Lightly mix, keeping some contrast between the tomatoes and dip.
Assemble
 Top the roasted tomatoes with fresh herbs, vegan parmesan, and spoonful of the creamy bean mix. Lightly mix, keeping some contrast between the tomatoes and dip.
Roasted Cherry Tomato and Creamy Bean Dip
Serve
 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 uncovered in a single layer. A crowded, deep dish holds more liquid. If the tomatoes are soft but swimming in watery juice, let that reduce before adding the bean mixture.
  • Toast the sourdough just before serving so it stays warm and crisp.

FAQs about Roasted Cherry Tomato and Creamy Bean Dip with Sourdough

Can I make this dip ahead of time?

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.

Can I use canned tomatoes instead of fresh?

Use fresh cherry tomatoes for the method and timing here. Canned tomatoes contain extra liquid and are not a direct swap; they need draining and a different cooking time.

What bread pairs best with this dip?

Sourdough is the classic pairing, but pita, baguette slices, or gluten-free bread also work well.

Can I make this oil-free?

This version uses olive oil, and most vegan cheeses also contain oil. Replacing the roasting oil with broth changes the texture and browning, so it is not a like-for-like oil-free version.

Is this recipe freezer-friendly?

The texture after freezing depends on the vegan cheeses you use; some separate or become grainy. For the best texture, make the dip fresh or refrigerate it in an airtight container for up to two days.

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 and Creamy Bean Dip

Roasted Cherry Tomato & Creamy Bean Dip with Sourdough

4.75 from 16 reviews
This vegan Roasted Cherry Tomato & Creamy Bean Dip with Sourdough is a warm, savory, and satisfying appetizer that pairs roasted garlic-infused tomatoes with a creamy butter bean dip. Perfect for gatherings, brunches, or as a cozy snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 438
Ingredients Equipment Method Nutrition Notes

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 cooked, rinsed and well drained; weigh after draining
  • 100 g vegan feta
  • 100 g vegan cream cheese plain and unsweetened
  • 1 tbsp olive oil
  • salt & pepper to taste
For the Toppings:
  • Fresh herbs
  • vegan parmesan for topping
To serve:
  • Toasted sourdough bread

Equipment

  • Mixing bowls
  • Shallow baking dish or rimmed baking tray
  • Food Processor or Blender
  • Knife and Cutting Board
  • serving dish
  • Toaster or skillet for sourdough

Method
 

  1. Preheat the oven to 200°C (390°F). Spread the cherry tomatoes in a single layer in a shallow baking dish or rimmed baking tray. Toss with the garlic, 4 tbsp olive oil, chopped herbs, chili flakes, salt and pepper.
  2. Roast uncovered for 25–30 minutes, until the tomatoes soften, burst and begin to brown. If there is still a lot of watery liquid, roast a little longer so the juices concentrate; check that the garlic is not burning.
  3. While the tomatoes roast, blend the well-drained cooked butter beans, vegan feta, plain vegan cream cheese and 1 tbsp olive oil until smooth. Scrape down the sides as needed. Taste before adding salt and pepper, as vegan cheeses vary in saltiness.
  4. Remove the tomatoes from the oven. Sprinkle with fresh herbs and vegan parmesan, then spoon dollops of the bean mixture over them. Gently swirl together, leaving some contrast between the tomatoes and creamy dip.
  5. Serve warm with toasted sourdough for dipping.

Nutrition

Calories: 438kcalCarbohydrates: 31gProtein: 14gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 408mgPotassium: 829mgFiber: 10gSugar: 7gVitamin A: 1034IUVitamin C: 32mgCalcium: 180mgIron: 4mg

Notes

Timing: Allow about 35–40 minutes; watery tomatoes can need longer. Blend the dip while the tomatoes roast.
Beans and cheese: The 400 g is the cooked, drained bean weight. Use vegan feta and plain, unsweetened vegan cream cheese; taste before salting.
Make ahead: Refrigerate the bean mixture in an airtight container for up to two days and roast the tomatoes fresh. Freezing may change the texture of the vegan cheeses.
Nutrition: Figures are estimates and vary with the vegan cheeses and bread portion.

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