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Red Bean Dip

Happy Super Bowl Sunday!

Its game day, so we need a game-day worthy recipe, and this 5 minute Red Bean Dip is the perfect choice!

Red Bean Dip | Sweet & Sorrel

Alright guys, I’ll keep it short today. I’m sure many of you have had a Mexican-style bean dip before, whether it was a cheesy re-fried bean dip or a black bean dip.

Today’s dip is a bit different because it’s made from red kidney beans, which are often used in Caribbean cooking (think rice and peas). This bean dip also has only 5 ingredients (minus salt and pepper), takes less than 5 minutes to make, ANNND its vegan. BAM! Who said game day couldn’t be good for you?!

Red Bean Dip | Sweet & Sorrel

This recipe is so easy and healthy, and its perfect for a crowd! You can cook it on the stove or just throw it into a slow cooker and forget about it.

Give this dip a try and let me know your thoughts in the comments below. Also be sure to tag #SweetandSorrel.


  • 1 15.5 oz can red kidney beans (do not drain!)
  • 2 cloves of garlic
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 2 tbsp olive oil
  • salt and pepper, to taste


  1. Combine un-drained red kidney beans, garlic, paprika, basil, olive oil, and salt and pepper in a food processor. Pulse to form a smooth paste.
  2. Transfer the dip to a stove top (or slow cooker) and cook on low until the dip heats through. Be careful not to overcook as the dip will dry out.
  3. Spread the dip out on a plate and garnish with some more olive oil, salt and pepper. Serve with your favorite chips and enjoy!



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