Red Kidney Bean Dip

Easy dips like my Red Kidney Bean Dip are fantastic recipes to have in your repertoire. Not only do they take just minutes to prepare, but they are also delicious. Ideal for when you're short on time, have people arrive unexpectedly or are just after a tasty and quick to prepare snack. This dip is full of flavour and so satisfying.

Why we love this recipe:

Canned beans are a pantry staple, and we always like to have them on hand. They last for so long and can be used in so many delicious ways.

One of our favourite things to do with a can of beans is turn it into a delicious, creamy dip.

It takes just a few minutes to prepare, and you have a delicious appetiser. Ideal if you're in a hurry, hungry for a snack or have friends arrive unexpectedly!

This healthy bean dip is both vegan and gluten-free, so suitable for many dietary requirements.

What are Red Kidney Beans?

The red kidney bean is a type of common bean, which gets its name from the shape and colour of the bean resembling a kidney.

Aside from tasting delicious, these beans are a good source of protein and fibre. They also contain a variety of vitamins and minerals.

The creamy texture of the bean makes it perfect to use in this dip - they give the dip a luscious texture, without the addition of any dairy products.

I use these ingredients:

Ingredients on white timber background used to make red kidney bean dip.

Canned Red Kidney Beans - drain well and rinse before blending.

Sea salt and black pepper - we recommend sea salt flakes and freshly ground black pepper for maximum flavour.

Extra Virgin Olive Oil - with such simple ingredients, we recommend a good quality oil to optimise the flavour of the overall dip.

Garlic - use a small garlic clove (not garlic powder or from a jar)

Step by Step Instructions:

Get your chips or veggies ready, as this dip takes no time at all to prepare!

Four process shots of making the bean dip.

Drain your kidney beans and rinse well.
Add your kidney beans, garlic, salt, pepper and olive oil to a blender or food processor.
Blend until the beans are a smooth consistency. Scrape down the bowl if necessary. If your dip is too thick for your liking, add a little water to achieve the desired consistency.
Garnish the dip with chopped parsley and fresh chilli and a drizzle of olive oil.

Tips for Success and FAQS:

This is such a simple recipe, with very few ingredients. As such, I recommend using good quality ingredients. Extra Virgin Olive Oil adds a lovely depth of flavour to the dip, and sea salt flakes and freshly ground black pepper season the dip beautifully. My preference is to use either organic canned red kidney beans (as I have done in this recipe) or soak my own, if time permits.

Can this dip be made in advance?

This dip will keep in the fridge for three days, so can be made in advance. Allow the dip to come to room temperature before serving, and only drizzle with olive oil and garnish when you are ready to consume.

Can I use other beans in this recipe?

Yes, you can. We have also tried this recipe with Black Beans and Borlotti Beans, and both were delicious.
This recipe will also work with other beans, but if you're looking for a recipe with chickpeas, I would recommend our Easy Hummus. We also have a delicious Cannellini Bean Dip you may wish to try.

Can I use dried beans to make this dip?

Absolutely! You'll just need to factor in additional time to soak and cook your beans.

More delicious Dip Recipes:

We are a huge fan of dips! Here are some more of our favourite recipes:

For easy entertaining, why not make a dip platter when you next have friends or family over? Pick three or four dips that are different in colour and taste and you will be in for a treat!

I like to serve this Healthy Red Kidney Bean Dip with some Mixed Seed Crackers or grilled bread which has been brushed with a little olive oil, and some vegetable sticks.

It is also delicious as part of a Mexican feast, with some corn chips, salsa and guacamole!

I do hope you'll give this delicious Red Kidney Bean Dip a try. Let me know in the comments below if you do!

Alex xx

Red Kidney Bean Dip

Easy dips like my Red Kidney Bean Dip are fantastic recipes to have in your repertoire. Not only do they take just minutes to prepare, they're delicious. This dip is full of flavour and so satisfying.

4.91 from 10 votes

Print Pin Review

Course: Appetiser, Snack

Cuisine: International

Prep Time: 10

Total Time: 10

Servings: 4 people

Calories: 182kcal

Author: Alexandra Cook - It's Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

▢ 435 g can of red kidney beans See Note 1
▢ 1 small garlic clove
▢ 3 tablespoon extra virgin olive oil See Note 2
▢ sea salt and black pepper to taste
▢ fresh parsley to garnish
▢ long red chilli to garnish (optional)

Instructions

Drain your kidney beans and rinse well.
Add your kidney beans, garlic, salt, pepper and olive oil to a blender or food processor.
Blend until the beans are a smooth consistency. Scrape down the bowl if necessary. If your dip is too thick for your liking, add a little water to achieve the desired consistency.
Garnish the dip with chopped parsley and fresh chilli and a drizzle of olive oil.

Notes

I use a can of red kidney beans for this recipe, which I rinse and drain well. You can also use dried beans which you have soaked and cooked.
I love the depth of flavour the Extra Virgin Olive Oil gives to this dip. Although optional, I like to drizzle a little extra oil as a garnish.

Made this recipe? We'd be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.