Butter bean and almond dip

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 1 rating(s)
Butter bean and almond dip with sliced vegetables

Let my butter bean and almond dip help you dump the junk!

15 minutes

Serves 8

Madeleine Shaw

Recipe by: Madeleine Shaw | Food blogger and a nutritional health coach to the stars

I love inviting my girlfriends over for a big girly catchup, and when I do it’s always good to have a dip on hand to snack on while I get dinner together. This dip is so easy to whip up; it makes quite a lot, so you can prepare this at the beginning of the week and take it in to work as a snack, too.

Madeleine Shaw

Recipe by: Madeleine Shaw | Food blogger and a nutritional health coach to the stars

I love inviting my girlfriends over for a big girly catchup, and when I do it’s always good to have a dip on hand to snack on while I get dinner together. This dip is so easy to whip up; it makes quite a lot, so you can prepare this at the beginning of the week and take it in to work as a snack, too.

Ingredients

For the butter bean and almond dip:

  • 1 x 400g can of butter beans, rinsed and drained
  • 2 tablespoons (50g) almond butter
  • 2 garlic cloves
  • 1½ teaspoons smoked paprika (to taste)
  • 2½ tablespoons olive oil

For the crudités:

  • 1 chicory, leaves broken up
  • 1 large carrot, cut into sticks
  • 1 red pepper, deseeded and cut into slithers
  • 100g sugar snaps, cut in half lengthways
  • Sea salt, to taste

CALORIES: 110

FAT: 7.3g

5 A DAY: 1

SALT: 0.3g

SUGAR: 2.9g

Method

  1. Place the butter beans, almond butter, garlic, 1 teaspoon of smoked paprika and 2 tablespoons of oil into a food processor and blend until smooth.
  2. Top with the remaining smoked paprika and olive oil to serve.
  3. Place the dip in a bowl and serve with the veggie sticks.

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