Trio of dips

White bean dip

Ingredients

Serves 10

Serves 15

Serves 25

Butter beans, canned 

450g (canned weight undrained)

750g (canned weight undrained)

1.2kg (canned weight undrained)

Lemon juice

30mL

50mL 

80mL

Garlic cloves, peeled

3

5

8

Pepper 

to taste

to taste

to taste

Natural yoghurt, reduced fat

300g

500g

800g

 

Method

  1. Drain beans and rinse under cold water.
  2. Blend beans, lemon juice, garlic and pepper in a food processor until smooth. 
  3. Stir in yoghurt. 
  4. Refrigerate until required.

 

Tips

  • Chickpeas or cannellini beans can be used instead of butter beans.
  • Add fresh herbs, such as parsley, chives or mint at Step 2 for a herbed alternative.
  • For a healthy catering platter, serve dip with oven-baked wholemeal pita bread and mixed vegetable sticks, such as celery, carrot, cucumber and capsicum.
  • Depending on the size of your food processor, step 2 may need to be carried out in a couple of batches.

 

Healthy Choices category: GREEN (Best choice)

 

Recipe adapted from Healthy recipes with dairy foods, with permission from Dairy Australia.