Tri-Blend Bean Tomato Dip or Spread

bean + tomato spread

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What do you do when you open one too many cans of beans when you’re making chili? Well, in this case, I decided to make a bean dip, which also can be a pretty wicked sandwich spread!  If you can’t find the tri-blend canned beans, then use whatever bean(s) make you happy.  I’m not sure, but I’m thinking that this bean dip would freeze. I’ll get back with you on that once I experiment!

This dip/spread has boholicious possibilities…right now, I’m thinking of using it as an ingredient for some beef short ribs I’m about to cook. Always think of your foods and ingredients as you would your jewelry and scarves. They can be dressed up or down, worn with the LBD to a cocktail party, jeans while just hanging, while running errands in your yoga gear, or however you want to ‘fashion’ them~~your foods and ingredients can take on a multitude of fashionable uses!
bean + tomato dip

bean + tomato spread

Yield: About 2 cups


  • 1 (15oz) can tri-blend beans drained (I used black, dark red kidney, pinto)
  • 1/3 cup extra virgin olive oil
  • 2 peeled garlic cloves
  • ½ cup cherry tomatoes
  • ½ cup sliced green onions (with tops)
  • ¼ cup chopped cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ancho chili
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground pepper


  • Put all of the ingredients into a food processor and pulse/blend until all ingredients are incorporated. 
  • Refrigerate for about an hour to let flavors blend.
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bean + tomato dip

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