Tofu and Bean Dip

  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

Every week I try to have a dip on hand to combat my serious snacking addiction. Lately, Harry has become very interested in these delightful dips, and after talking to friends, they too have come to the conclusion if their kids can dip into it, they love it. Ahh, ding, ding, ding, lets make dipping a ‘thing’, and get as much good stuff as we can into them.

This dipping post will be regularly updated as dips are added, and we would LOVE to hear yours.

Tip: Store dips in an airtight container in the fridge for up to 3 – 5 days depending on ingredients. I usually make one on Monday to see me through the week. 

Each dip makes 11/2 – 2 cups. 

Favourite dippers:
Use age appropriate dippers for your child

– Lightly baked pita bread
– Celery sticks
– Cucumber sticks
– Cruskit chips (great for smaller babes as they dissolve)
– Rusks
– Corn chips
– Steamed carrot
– Beans

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  • 1 large can of mixed beans, drained and rinsed
  • 1/2 cup silken tofu
  • 1 tbs balsamic vinegar
  • 1 tbs lemon juice
  • 1/2 clove garlic, crushed (optional)


Step 1

Combine beans, tofu, garlic in a food processor and process until smooth. Stir through the lemon and balsamic vinegar. -

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Recipe Comments

  1. posted by Stacey on January 20, 2015

    I made this yesterday and it was so good! I only had red kidney beans though, and I had a couple of green olives to use up that I chucked in and a little more lemon juice. Yum!! Thanks


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