Thermobexta’s Green Olive & Butter Bean Dip

Olive Bean DipI whipped this up for our lunch today and it was too good not to share with you, the four of us ate the entire batch and my six year old has declared it the best thing she’s ever eaten!  We dipped vege sticks and crackers into it and I also had some roasted red capsicum that needed using, so I diced it into small pieces and it complimented the dip really well.

1 x 400g can butter beans, drained, rinsed (or 250g cooked butter beans)
120g pitted green olives
1 garlic clove
60g raw cashews
30g extra virgin olive oil
20g lemon juice
more olive oil and paprika, to serve

1. Place all ingredients in mixer bowl. Process for 10 seconds/speed 6/MC on. It will still have some texture after this time – if you are wanting a smooth dip, process for longer, stopping to scrape down the sides of the bowl as needed.

2. Serve with a slosh of olive oil and a sprinkle of paprika.


11 thoughts on “Thermobexta’s Green Olive & Butter Bean Dip

  1. You know when “I’ll just taste test it” becomes “ok now I’m just eating it with a spoon”? That’s what happened to me just now. And I’m sure the party I’m bringing it to is going to become “why is that girl sitting in the corner with a bowl of dip and a spoon?”. I think this just became my fave dip Bec. Thx!

    Liked by 1 person

  2. Just made it, same as Kathleen, used cannellini beans. Also only pipped green olives I could get had pimiento stuffing. AND no cashews so it can go to school. Super duper yummy. Thanks for another brilliant recipe.


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