Whether you’re spreading this irresistibly creamy dip from the Orchids + Sweet Tea blog on toast, dipping in your favorite veggies, or pairing it with crunchy crackers, this bean dip is a delightful embodiment of plant-based indulgence.
What you need:
For the herb roasted tomatoes and peppers:
2 cups cherry tomatoes, halved
1 cup sliced bell pepper
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon red pepper flakes
3 garlic cloves, minced
For the sautéed beans:
2 tablespoons olive oil
1 (15-ounce) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained + rinsed
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried thyme
For the dip:
2 (15-ounce) cans cannellini beans, drained and rinsed
¼ cup water
¼ cup organic raw almond butter
¼ cup olive oil
3 garlic cloves, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon dried thyme
For serving:
2 cups organic tortilla chips, crackers, or pita bread
Fresh cilantro or parsley, for garnish
Orchids + Sweet Tea
What you do:
1. For the herb roasted tomatoes and peppers, preheat oven to 400 degrees and line a baking sheet with parchment paper. Into a bowl, add all ingredients and toss to coat. Spread onto prepared sheet in a single layer. Bake for 25-30 minutes or until tomatoes are charred and tender. Remove and let cool slightly.
2. For the sautéed beans, to a medium 10-inch skillet over medium-high heat, add oil. Add all ingredients, stirring until combined. Continue to stir until beans are tender and warmed through, about 8 to 10 minutes.
3. For the dip, in a food processor, add all ingredients and process on high-speed until smooth, about 2 minutes.
4. In a large bowl add white bean dip, spreading evenly. Top with sautéed beans, roasted tomatoes and peppers, and garnish with parsley or cilantro. Serve with tortilla chips, crackers, or pita bread.
