This smooth and creamy Butter Bean Dip takes just minutes to prepare. It makes for a great healthy snack, fast appetiser or condiment alongside your main meal. Adapt the flavours of this easy recipe to your own liking for a tasty savoury treat!
Why we love this recipe:
There’s nothing quite like a homemade dip. They can take just minutes to prepare, and have a much better flavour than anything from the store. Further, you know exactly what ingredients are going into them!
This Butter Bean Dip is a great recipe to have in your repertoire. Aside from being delicious served with corn chips or vegetable sticks, it is also great to:
- serve alongside my Greek Chicken with Salsa – it works as a great sauce and brings the whole dish together;
- use it to top crackers or bread, and add some freshly sliced tomato. It’s an easy lunch that is also nutritious and will keep you feeling fuller for longer.
- spread on some pita bread, add some salad and some of my Beef Meatballs.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter Beans – I use a can of butter beans in this recipe – they have a mild flavour and a delicious, creamy texture.
Olive Oil – use Extra Virgin Olive Oil for the best flavour.
Garlic – a small clove of garlic enhances the flavour of the dip.
Lemon – a little lemon juice really lifts the flavour of the dip, and adds a vibrancy.
Salt and Pepper – season to taste with some sea salt flakes and freshly ground black pepper.
Parsley – I love to garnish the Butter Bean Dip with some chopped parsley for a pop of colour and freshness.
Cayenne Pepper – optional, but I love the burst of heat a sprinkle of cayenne peppers adds, so I garnish with some.
Step by Step Instructions:
This easy to prepare Butter Bean Dip is so quick to prepare – you’ll want to have the chips and veggie sticks on hand and ready to go!
- Drain and rinse your beans, and add them to a food processor, along with the garlic, olive oil and lemon juice.
- Blend the bean mixture – adding a little water or lemon juice as necessary – until it is smooth. Season with salt and pepper. Serve, and garnish with parsley and cayenne pepper.
Tips for Success and FAQs:
This is such a simple recipe, with very few ingredients. As such, I recommend using good quality ingredients. Extra Virgin Olive Oil adds a lovely depth of flavour to the dip, and sea salt flakes and freshly ground black pepper season the dip beautifully.
My preference is to use either organic canned butter beans (as I have done in this recipe) or soak my own if time permits.
Absolutely! You’ll just need to factor in additional time to soak and cook your beans.
This dip will keep in the fridge for three days, so can be made in advance. Allow the dip to come to room temperature before serving.
More delicious recipes for you to try:
If you’re entertaining and want to create a colourful dip platter, here are some more dip recipes you can try:
- Avocado, Yoghurt and Mint Dip
- Caramelised Onion Dip
- Green Goddess Dip
- Pea and Mint Dip
- Smoked Salmon Pate
- Roasted Capsicum Pesto
- Whipped Feta
- Baba Ganoush
I hope you enjoy this smooth and creamy Butter Bean Dip. Let me know in the comments below when you give it a try!
Butter Bean Dip
For the Dip:
- 400 g (14 ounces) can of butter beans See Note 1
- 1 1/2 tbsp extra virgin olive oil See Note 2 and 4
- 1 tbsp lemon juice – freshly squeezed See Note 3 and 4
- 1 small garlic clove
- a little water – if too thick
- sea salt and black pepper – to taste
- freshly chopped parsley
- cayenne pepper
- Drain and rinse your butter beans, and add to the bowl of a food processor, along with the garlic, lemon juice and olive oil.
- Blend until the dip is a smooth consistency, and season with salt and pepper. Add more lemon juice if required, and a little water until you reach the desired consistency.
- Serve the dip with a sprinkle of freshly chopped parsley and a sprinkle of cayenne pepper.
- I use a can of butter beans for this recipe, which I rinse and drain well. You can also use dried beans which you have soaked and cooked.
- I love the depth of flavour the Extra Virgin Olive Oil gives to this dip.
- Add a little freshly squeezed lemon juice, to begin with, and adjust to taste accordingly.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may need to adjust your measurements accordingly.
- Please note, the nutritional information is based on the dip being enjoyed as an appetiser by four people.