Roasted Cherry Tomato & Creamy Bean Dip with Sourdough
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.
Servings 4
Calories 438kcal
Cost $10–12 USD
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve warm with toasted sourdough for dipping.
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.
Nutrition
Calories: 438kcal | Carbohydrates: 31g | Protein: 14g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 408mg | Potassium: 829mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1034IU | Vitamin C: 32mg | Calcium: 180mg | Iron: 4mg