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5
from 1 vote
Creamy White Bean Basil Dip
A zest and delicious, wholesome plant based dip. This dip is dairy free and gluten free and uses ingredients like white beans, lemon juice, basil and coconut yoghurt.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, Condiments, Sides, Snacks
Cuisine:
Dairy Free, Gluten Free, Mediterranean, Plant Based, Vegan, Vegetarian
Diet:
Diabetic, Gluten Free, Low Calorie, Vegan
Keyword:
basil, butter beans, coconut yoghurt, white bean dip, white beans
Servings:
6
Calories:
11
kcal
Author:
Sarah Bell
Equipment
Blender or food processor
Measuring Cups & Spoons
Ingredients
1
400g
tin butter beans
rinsed and peeled
½
lemon
juiced
3
tablespoon
natural coconut yoghurt
1
cup
basil leaves
loosely packed
1
garlic clove
ends trimmed and skin removed
Instructions
Add all ingredients to a blender or food processor and blend on high until smooth and creamy.
Serve straight away or refrigerate in a sealed container for 2-3 days.
Notes
Nutrition facts are an estimate only.
For easier digestion, remove skins from beans before adding to the blender.
Nutrition
Calories:
11
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
5
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
223
IU
|
Vitamin C:
6
mg
|
Calcium:
22
mg
|
Iron:
1
mg