Sun Dried Tomato and Goat Cheese Bean Dip

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Jolinda Hackett
Updated 08/29/19
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
454 Calories
6g Fat
75g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 454
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 100mg 4%
Total Carbohydrate 75g 27%
Dietary Fiber 22g 77%
Protein 28g
Calcium 254mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a gourmet vegetarian bean dip idea? Try this unbelievably delicious sun-dried tomato and goat cheese spread made with white beans and garlic. It's perfect for making gourmet vegetarian sandwiches, serving as an appetizer, or, use it in place of hummus with your pita or veggies. 

This recipe is vegetarian and gluten-free. 

Sun Dried Tomato and Goat Cheese Bean Dip recipe courtesy of Bush's® Beans.

See also: Is cheese vegetarian?

Ingredients

  • 1/2 cup oil paoil-packedried tomatoes
  • 4 ounces soft goat cheese (chevre)
  • 2 tsp sesame seeds (toasted)
  • 1 clove garlic (minced)
  • 1 15.8 ounce can Great Northern beans (rinsed and drained)
  • 1 15.5 ounce can cannellini beans (rinsed and drained)
  • 2 tbsp flat-leaf parsley (fresh, chopped)
  • dash salt
  • dash freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Drain tomatoes, reserving 2 teaspoons of the oil. Chop tomatoes and set aside.

  3. In a large bowl stir reserved oil, goat cheese, sesame seeds, and garlic until well combined. Stir in beans, tomatoes, and parsley. Season to taste with salt and pepper.

  4. Serve with warm or cold pita wedges.

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