This butterbean dip is easy to put together - and versatile, too !This is a quick and easy dip which can be whizzed up in the blender in a minute or so, and all the ingredients are probably things which you already have in your kitchen.
I like serving this on baked potatoes, spread on to hot toast or – the way I mostly serve it – as a spicy dip for crisps, melba toast or sticks of raw vegetables.
It’s a hit with the kids (just tone down the chilli !) and a great fat free alternative to ‘traditional’ dips.
(You can see a similar recipe I have for ‘Fat Free Spicy Hummus’ - made with tinned chickpeas - over here.)
Spicy Butterbean Dip
1 x 400 gm tin of Butterbeans, drained
1 tbsp Lemon Juice
1 tsp Garlic paste (or finely grated garlic)
Pinch of Chilli powder (or more/less to taste)
Salt to taste
Place all ingredients into a blender and quickly blend until everything is well mixed & has formed into a nice, spreadable dip. Serve on baked potatoes, spread on to hot toast or use as a dip for crisps, melba toast or sticks of raw vegetables.
I like serving this on baked potatoes, spread on to hot toast or – the way I mostly serve it – as a spicy dip for crisps, melba toast or sticks of raw vegetables.
It’s a hit with the kids (just tone down the chilli !) and a great fat free alternative to ‘traditional’ dips.
(You can see a similar recipe I have for ‘Fat Free Spicy Hummus’ - made with tinned chickpeas - over here.)
Spicy Butterbean Dip
1 x 400 gm tin of Butterbeans, drained
1 tbsp Lemon Juice
1 tsp Garlic paste (or finely grated garlic)
Pinch of Chilli powder (or more/less to taste)
Salt to taste
Place all ingredients into a blender and quickly blend until everything is well mixed & has formed into a nice, spreadable dip. Serve on baked potatoes, spread on to hot toast or use as a dip for crisps, melba toast or sticks of raw vegetables.
