Bean and Soup Mix Dip

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Bean and Soup Mix Dip

Who doesn't like the traditional onion and sour cream dip? This recipe makes it even better, more interesting and delicious.
Prep Time45 mins
Cook Time45 mins
Other Time45 mins
Course: Appetizer


Basic Ingredients

  • 1 cup Greek-styled low-fat or non-fat plain yogurt or light sour cream
  • ¼ cup Finely chopped fresh parsley (preferably Italian parsley)
  • 2 tsp water
  • Several sprigs of Italian parsley for garnish

Roll the die for these (see tables below):



  • Roll the die to determine your choice for BEANS, HERBS & ADDITIONS, SOUP MIX, and SPREADABLES. (See tables below.)
  • If there are any preparation steps for your choices of BEANS, HERBS & ADDITIONS, and SOUP MIX, do that now.
  • In a food processor, place BASIC INGREDIENTS (yogurt or sour cream, parsley, and water), your choices for BEANS, HERBS & ADDITIONS, and SOUP MIX. Cover and blend until it's a combination of chunky-and-smooth textures.
  • Refrigerate for 1 to 2 hours to let flavors meld.
  • Bring to room temperature for about 30 minutes.
  • Smear dip onto your choice of SPREADABLES. If your SPREADABLE choice is the Naan or celery sticks, do the following: after spreading the mixture, cut into appetizer-sized pieces (about 2 inches each).
  • Place on serving platter garnished with sprigs of parsley.

Roll the Die to choose your ingredient.

If you have a die from a board game, use it.  If you’ve viewing this on a cell phone or tablet, you could  install a dice roller app (e.g. “Dice” by Benoit Layer for Apple devices or “Dice” by Ostop Development for Android devices).  Or open the link “Roll the Die” above and use a web-based die.  Once you’ve rolled the die and have the result, click the appropriate radio button that will be your ingredient choice.  Do this for all the ingredients.  

Your Roll Die # BEANS Preparation
15 oz. can or 1 cup dried white beans If canned: drain, rinse with cold water, and drain again.

If dried: Choose one of two
ways to cook the beans:
1) Cover beans with water
and soak overnight.
2) Cover beans with water,
bring to a boil, turn off
flame, let sit for one hour.
In both cases, follow by draining the beans and cover with 3 cups of water. Bring to a boil and simmer for
about 45 minutes or until fork
tender. Drain.

Note: No question opening a can is easier, but cooked dried beans just taste better.

15 oz. can or 1 cup dried pinto beans
15 oz. can or 1 cup dried black beans
15 oz. can or 1 cup dried garbanzo beans
15 oz. can or 1 cup dried kidney beans
15 oz. can or 1 cup dried cannellini beans


2 tbsp. finely chopped fresh basil
2 tbsp. finely chopped fresh dill
4 tbsp. chopped sun-dried tomatoes
4 tbsp. chopped roasted piquillo peppers (comes in a jar)
2 tsp minced jalapeno peppers
1 tbsp. finely chopped fresh thyme


Your Roll Die # SOUP MIX
1 envelope or 4 tablespoons onion mushroom
soup mix
1 envelope or 4 tablespoons vegetable
soup mix
1 ½ tablespoons or to taste Vegeta® soup
1 envelope or 4 tablespoons onion soup
1 envelope or 4 tablespoons broccoli
cheddar soup mix
1 envelope or 4 tablespoons creamy herb
soup mix


1 loaf baguette-styled white or whole wheat
French Bread, cut into 1/2″ slices
Olive oil cooking spray – spray on one
side of each slice and toast
Multi-grain pita chips
Whole wheat crackers
4 pieces of whole wheat Naan
6 stalks of celery, washed and drained
2 cucumbers, sliced crosswise into ½ inch