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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 Time10 minutes
Total Time10 minutes
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: 57kcal
Author: Sarah Bell

Equipment

  • Blender or food processor
  • Measuring Cups & Spoons

Ingredients

  • 240 grams butter beans from 400 gram can, drained and rinsed
  • 1/2 lemon juiced
  • 1/4 cup 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: 57kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 245mg | Fiber: 3g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg