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Gluten Free Recipes - Bread, Cakes, Cookies, Snacks, Meals & Desserts

Red Bean Dip


Dip Ingredients

2 tablespoons olive oil

1 red onion

1 clove garlic

1/4 teaspoon finely chopped red chilli

1/2 teaspoon ground cumin

1 x 310g can red kidney beans

1 x 440g can diced Italian tomatoes

1 tsp tomato paste 


Serving Ingredients

1 packet Crispibread with Quinoa (or Orgran Crispibread of choice) 

2 cups grated cheese

1 cup grated mature cheese

2 tablespoons Orgran Corn Crispy Crumbs (or Orgran crumb of choice) 


Dip Method 

1. Pour oil into a medium sized non-stick frying pan.

2. Peel onion and finely chop.

3. Peel and crush garlic.

4. Add onion and garlic to pan.  Cook over a gentle heat until onion is tender. 

5. Stir in tomato paste and cook for 1 - 2 minutes, then add chilli and cumin.

6. Add beans and tomato.

7. Cook over a gentle heat until mixture reduces and slightly thickens.


Serving Method

1. Preheat oven to 200°C (400°F).

2. Using a serrated knife, gently saw Crispibread with Quinoa in half across the centre.

3. Arrange Crispibread with Quinoa on an oven-proof platter.

4. Sprinkle Crispibread with Quinoa with 1 cup grated cheese.

5. Spoon Red Bean Dip into centre of Crispibread with Quinoa.

6. Sprinkle with 1 cup grated cheese.

7. Sprinkle with mature cheese.

8. Sprinkle with Corn Crispy Crumbs.Place into a moderate oven and cook for 7 minutes or until cheese is melted.  Take care not to burn Cripibread.


Gluten Free Red Bean Dip 

Red Bean Dip
Meal type:
Dips / Condiments
Recipe type:
Preparation time:
15 minutes
Cooking time:
20 minutes
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