Butter bean dip with crudités | Reader's Digest New Zealand

Name: Butter bean dip with crudités | Reader's Digest New Zealand
Ingredients: 1 can butter beans, about 410 g, drained and rinsed; ⅔ cup (160 g) Greek-style yogurt; 1–2 cloves garlic, crushed; 2 tablespoons tomato paste; few drops of Tabasco sauce; 1 teaspoon lemon juice; 10 g fresh basil leaves; salt; pepper; 250 g baby carrots; 250 g baby corn, blanched for 1 minute and drained, then halved lengthwise, if wished; 1 small red capsicum, seeded and cut into strips; 1 small yellow capsicum, seeded and cut into strips; 4 stalks celery, cut into 7.5 cm strips; 4 pita breads; 125 g sesame seed breadsticks

www.readersdigest.co.nz

This quick and tasty dip is made from canned butter beans puréed with tomato paste, garlic and fresh basil leaves. Served with sesame seed breadsticks, pita bread and a selection of crunchy...

View full recipe on www.readersdigest.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.readersdigest.co.nz.

Share this recipe:

Cooking tools:

Food processor
Blender
Grill
Serving platter
Serving bowl
Pot
Colander
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Plastic wrap
Refrigerator

Ingredients

1 can butter beans, about 410 g, drained and rinsed
⅔ cup (160 g) Greek-style yogurt
1–2 cloves garlic, crushed
2 tablespoons tomato paste
few drops of Tabasco sauce
1 teaspoon lemon juice
10 g fresh basil leaves
salt
pepper
250 g baby carrots
250 g baby corn, blanched for 1 minute and drained, then halved lengthwise, if wished
1 small red capsicum, seeded and cut into strips
1 small yellow capsicum, seeded and cut into strips
4 stalks celery, cut into 7.5 cm strips
4 pita breads
125 g sesame seed breadsticks