Dessert

Roasted Cherry Tomato & Creamy Bean Dip with Sourdough Recipe

BySana Jeannette December 14, 2025December 14, 2025

Introduction

This Roasted Cherry Tomato & Creamy Bean Dip with Sourdough is a vibrant, flavorful dish perfect for gatherings or a cozy snack. The caramelized tomatoes paired with a smooth, cheesy bean dip create a delightful contrast that’s sure to impress.

A white scalloped dish filled with a colorful baked dip made of melted creamy white cheese swirled with bright yellow and red roasted cherry tomatoes. The dip is topped with small green chopped herbs and red chili flakes scattered evenly across the surface. In the center, a toasted slice of bread with a golden brown crust is partially dipped, held by a man's hand. The dish sits on a wooden cutting board, with a blurred background of a wooden floor and a chair leg, all on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g cherry tomatoes
4-5 garlic cloves, sliced

4 tbsp olive oil
2 tbsp fresh parsley or mixed herbs (basil, oregano, thyme), chopped

1 tsp chili flakes
Salt and pepper to taste

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 and pepper to taste
Fresh herbs for garnish

Vegan parmesan or regular parmesan for topping
Toasted sourdough bread to serve

Instructions

Step 1: Preheat your oven to 200 °C (390 °F). Place the cherry tomatoes in a baking dish and add sliced garlic, 4 tablespoons of olive oil, chopped herbs, chili flakes, salt, and pepper. Toss everything well to coat the tomatoes evenly.

Step 2: Roast the tomatoes in the oven for 25–30 minutes, until they burst and become caramelized and soft.
Step 3: While the tomatoes roast, prepare the creamy bean mix. In a blender or food processor, combine the drained butter beans, feta, cream cheese, 1 tablespoon olive oil, salt, and pepper. Blend until smooth and creamy.
Step 4: Remove the roasted tomatoes from the oven. Sprinkle them with extra fresh herbs and parmesan. Spoon dollops of the creamy bean dip over the tomatoes, then gently mix a little to combine while keeping some texture contrast.

Step 5: Serve the dip warm with toasted sourdough bread for dipping. Enjoy!

Tips & Variations

Use mixed herbs depending on your preference to add different flavor layers, such as basil or thyme.
For a spicy kick, increase the chili flakes or add a dash of smoked paprika to the bean mix.

Swap butter beans for cannellini or chickpeas for a different texture.
Try adding a squeeze of lemon juice to the creamy bean dip for a fresh, zesty note.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve at room temperature. The roasted tomatoes can be refrigerated separately and combined with the dip just before serving to maintain texture.

How to Serve

This dish shows a white scalloped ceramic dish filled with baked cherry tomatoes and dollops of soft, white ricotta cheese on top; the tomatoes are both red and yellow, cooked until soft with a slightly blistered skin, mixed with green herbs and a light drizzle of golden oil. The tomatoes form the bottom layer, rich and juicy, while the ricotta sits in three uneven, textured mounds spaced across the dish. A silver spoon in a woman's hand is scooping into one of the ricotta dollops, causing the cheese to slightly tear and reveal its creamy texture. The dish sits on a wooden chopping board with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular feta and cream cheese instead of vegan?

Yes, regular feta and cream cheese work perfectly in this recipe. The dip will still be creamy and delicious, just not vegan-friendly.

What’s the best way to toast sourdough for serving?

Slice the sourdough and toast it until golden and crisp, either on a grill pan or in a toaster oven. A little olive oil brushed on before toasting adds extra flavor and crunch.