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    Home » Recipes » Appetizers » Curried Butter Bean Dip

    Curried Butter Bean Dip

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 4 Comments

    curried butter bean dip pin

    This may be one of those things that I only like. It truly is the result of... 1.)Being hungry, 2.) having NOTHING is the house, and 3.) wanting to experiment.

    I was just going to make some homemade hummus but upon inspection of my almost barren cupboard I discovered no Chickpeas. Just an old can of Butter Beans.

    Butter Beans are just canned large Lima Beans. they have a fairly dry texture but “smoosh” up very easily. They tend to be what most kids have in there head as “Yuck beans!” but for some odd reason I always liked them. Even going as far a serving them cold to the toddler when he was younger as finger food. He used to eat them, now? not so much.

    So the idea was just a high protein filling dip of sorts for the two vegetables I did have in the house, carrots and peppers. I LOVED it with the carrots, the peppers? I ended up eating them plain. Honestly, I'd make it again, but I'd chose hummus over it if I had the choice. I guess I NEED to start stocking chickpeas! ;~P

    Ingredients

    • 1 15oz can butter beans rinsed and drained
    • 1 teaspoon sesame oil
    • 3 tablespoon fat free unflavored yogurt
    • 1 teaspoon red curry powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder

    Instructions

    Put every thing in a bowl and blend, mix, or in my case smash. My blender broke and I don't have a food processor so I used my hand potato masher and a fork. Worked like a charm!

    📖 Recipe

    curried butter bean dip featured

    Curried Butter Bean Dip

    Add some spice to your dip game with this twist on the classic bean dip recipe. Try this curried butter bean dip and enjoy a unique blend of flavors.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Side Dish
    Cuisine American
    Servings 3 cups
    Calories 203 kcal

    Ingredients
      

    • 1 15 oz can butter beans rinsed and drained
    • 1 teaspoon sesame oil
    • 3 tablespoon fat free unflavored yogurt
    • 1 teaspoon red curry powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder

    Instructions
     

    • Put every thing in a bowl and blend, mix, or in my case smash. My blender broke and I don't have a food processor so I used my hand potato masher and a fork. Worked like a charm!
      1 15 oz can butter beans rinsed and drained, 1 teaspoon sesame oil, 3 tablespoon fat free unflavored yogurt, 1 teaspoon red curry powder, ½ teaspoon garlic powder, ½ teaspoon onion powder

    Nutrition

    Calories: 203kcalCarbohydrates: 34gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 13mgPotassium: 819mgFiber: 11gSugar: 5gVitamin A: 26IUVitamin C: 0.3mgCalcium: 55mgIron: 4mg
    Keyword bean, Butter
    Tried this recipe?Let us know how it was!

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    1. Ashley

      September 11, 2008 at 8:48 am

      This idea is actually really good with roasted garlic. Same idea just put the garlic, butter beans, and a little olive oil in the food processor. And its fantastic as a spread on sandwiches - a whole grain roll some of this spread and some grilled veggies make a great sandwich.

      Also this spread is much better with fresh butter beans if you can find them...

      Reply
    2. Heather

      August 19, 2008 at 7:47 am

      At least you thought of using it. I wouldn't have, but I love sesame oil. Actually makes me crave Sesame noodles! {g}

      Reply
    3. roni

      August 19, 2008 at 6:00 am

      No reason besides I don't have any! :~P So I just use the sesame oil to get a hint of the toasted sesame flavor.

      Reply
    4. Heather

      August 18, 2008 at 9:43 pm

      Hi Roni,
      First, I really love your site! You have some delicious looking recipes. I look forward to trying some of them. Would you mind if I link to your recipes on my blog sometime?

      One question about the hummus & the above recipe, why Sesame oil instead of the traditional Tahini? Just curious. I have a great Tuscan bean dip recipe that my family enjoys, but have thought about making a traditional hummus next time.

      Reply

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