75 minutes
A smooth and flavorful dip made with butter beans and hearts of palm, perfect for serving with crudités or pita chips.
Butter Beans, drained and rinsed
0 oz
Hearts Of Palm, drained
0 oz
Lemon Juice, fresh
tablespoons
tablespoons
Garlic Clove, finely grated
each
to taste
Black Pepper, freshly ground
to taste
1. Puree Ingredients
Combine the butter beans, hearts of palm, lemon juice, olive oil, and grated garlic in a food processor or blender. Puree until smooth.
2. Season and Chill
Transfer the pureed mixture to a serving bowl. Season with kosher salt and freshly ground black pepper, stir well, cover with plastic wrap, and refrigerate for about an hour.
3. Serve
Serve the chilled dip with crudités or pita chips. Store any leftovers in an airtight container in the refrigerator for up to three days.
Opt for high-quality canned butter beans and hearts of palm without added preservatives or a low sodium content for a clean, fresh flavor base.
Use fresh herbs like parsley, cilantro, or dill, adding them just before serving to maintain their vibrant flavor and color.
Blend until smooth with some chunkiness for contrast, and consider keeping a few roughly chopped pieces of hearts of palm for texture.
Start with a small amount of fresh lemon or lime juice to add brightness and enhance the flavors of the dip, adjusting to taste.
Thoroughly rinse and drain the butter beans and hearts of palm to remove any canning liquid and prevent a watery dip.
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