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:
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!
- 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.
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.
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.
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:
- Avocado, Yoghurt and Mint Dip
- Tuna and Cannellini Bean Dip
- Caramelised Onion Dip
- Green Goddess Dip
- Simple Tuna Dip
- Pea and Mint Dip
- Smoked Salmon Pate
- Roasted Capsicum Pesto
- Whipped Feta
- Roasted Carrot Hummus
- Baba Ganoush
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
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.
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.
Lily
I tried making a black bean dip which was much more complicated ( 😉 ) and ruined it; tossed the lot.
This little gem was five minutes of work and it’s spectacular. I made it in my food processor and it has a satisfying creaminess with just a hint of texture. It’s really pretty in pink and looks good served with blue corn chips. This recipe was good enough that I’m looking forward to exploring this site! Yay!
Alexandra Cook
Aww, thank you, Lily 🙂
So happy to hear you enjoyed this recipe, and I really hope you’ll find many more to try on the site!
Alex xo
Loren Galarneau
Can you freeze this?
Alexandra Cook
Hi Loren!
You can for up to two months 🙂 Just make sure it is very well sealed so it doesn’t dry out.
Alex xo
Aaron
I love this recipe. I’ve made it a few times. I feel like all of these ingredients pair well and the dip is very creamy. I tried something new with today’s batch: I stirred in a 5oz container of shredded Parmesan cheese (not grated) and wowza! I’m in love all over again. Including the cheese added the right amount of umami that I was needing, and pairing it with a flavorful pretzel cracker made it #ChefsKiss
Alexandra Cook
Hi Aaron!
That sounds like a delicious addition! I sometimes serve the dip with some shaved Parmesan on top, so I do agree it is a lovely flavour combination 🙂
Thanks for your comment! Alex xo
Marcia
A zillion thank yous for this recipe. I needed something for a Valentine’s Day potluck tomorrow and had very little time and energy to make something tonight. This was super fast and tastes great. I’ll serve them with a heart shaped tortillas chips. Thank you!
Alexandra Cook
Hi Marcia!
That sounds fantastic, especially with the tortilla chips.
Thanks so much for commenting, Alex xo
Jan
quick easy tasty!
Alexandra Cook
Thank you, Jan! 🙂
Carol
This was so easy, quick and oh so tasty!!!
Alexandra Cook
Hi Carol,
I am delighted that you enjoyed the Red Kidney Bean Dip. Thank you for taking the time to let me know. 🙂
Ben
Easy dip and tasty dip. We added a squeeze of lemon as it needed a bit of acidity. Definitely gonna add to our fajitas tonight.
Alexandra
Hi Ben, thank you for your feedback on the Red Kidney Bean Dip. I am so pleased that you enjoyed it; sounds fantastic added to fajitas! 🙂
Scarlet
This is such an easy and tasty recipe! It’s my go to when I do veggie fajitas and as a dip for nachos! I cook the garlic with some onions and add instead of raw 🙂 DELICIOUS – thank you!
Alexandra
Hi Scarlet, thank you for your fantastic feedback on the Red Kidney Bean Dip. I do like your ideas to use it for fajitas and nachos and appreciate that you took the time to contact me. 🙂
Em
This dip was delicious! I have a smaller food processor, so I just eyeballed the measurements a bit and blended/added oil and water until it was smooth. I didn’t have a chili, so I added some chili flakes in with the salt and pepper. Thanks for sharing the recipe!
Alexandra
Hi Em!
I am so glad you enjoyed it.
Thank you so much for taking the time to let me know 🙂
Roxana
So easy and flavorful.
Alexandra
Hi Roxana – thank you!