Spicy Butter Bean Dip Recipes

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SPICY BUTTER BEAN DIP



Spicy Butter Bean Dip image

From the British T.V. show "Daily cooks" Great served with toasted bread to spread or grilled soft tortillas, vegetable crudités, breadsticks, crisps or tortilla chips, to dip

Provided by PinkCherryBlossom

Categories     Spreads

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

400 g butter beans, drained
1 tablespoon lemon juice
1 tablespoon sesame oil
1 pinch dried chili pepper flakes
1 garlic clove
1/4 cup parsley or 1/4 cup coriander
sea salt
fresh ground black pepper

Steps:

  • Blitz the butter beans in a food processor with the lemon juice, sesame oil, dried chilli flakes, garlic, herbs and some sea salt and freshly ground black pepper.
  • (If the paste seems a little dry, add a splash of water or some of the liquid drained from the tin).
  • Spread the butterbeans on to toasted bread or use as a dip for grilled soft tortillas, vegetable crudités, breadsticks, crisps or tortilla chips.

Nutrition Facts : Calories 104.5, Fat 3.7, SaturatedFat 0.6, Sodium 254.3, Carbohydrate 14.2, Fiber 3.8, Sugar 0.1, Protein 4.2

HERBY BUTTER BEAN DIP



Herby Butter Bean Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Two 15.5-ounce cans butter beans, drained and rinsed
1 clove garlic
Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
1/4 cup packed fresh dill
1/4 cup packed fresh flat-leaf parsley, plus more for garnish
1 tablespoon tarragon wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Assorted crudite and toasted bread, for dipping

Steps:

  • Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
  • Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.

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