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.
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.
Nutrition
Calories: 438kcalCarbohydrates: 31gProtein: 14gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 22mgSodium: 408mgPotassium: 829mgFiber: 10gSugar: 7gVitamin A: 1034IUVitamin C: 32mgCalcium: 180mgIron: 4mg