Butter Bean Basil Dip Food

HERBY BUTTER BEAN DIP

Steps:

• Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
• Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.

BASIL WHITE BEAN DIP

Steps:

• Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.

BUTTER BEAN & BASIL DIP

Steps:

• Wash the Zucchini, but leave it whole.
• Cook in a pan of simmering water until very soft - about 20 minutes.
• Drain and rinse the butter beans. Top and tail the Zucchini, squeeze most of the water out of it and chop roughly.
• Put all ingredients into a blender or food processor and puree until smooth.
• Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.

ITALIAN BUTTER BEANS

Steps:

• Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

MOROCCAN-STYLE BUTTER BEAN DIP

Steps:

• Heat the oven to 320°F
• Wrap the garlic in foil, put on a baking tray and cook for 40 minutes until the cloves are very soft.
• Remove from the oven and allow to cool.
• Squeeze the garlic purée out of each clove into a food processor.
• Add the butterbeans, olive oil, lemon juice, and harissa.
• Blend until almost smooth, then remove the blade and stir in the coriander and mint.
• Transfer to a small dish, drizzle with a little additional olive oil and serve with roasted peppers, char-grilled eggplant, feta cheese, warm flat-bread, sliced into 6 pieces per flatbread, and marinated olives.

BUTTER DIPS

Steps:

• Heat oven to 450.
• Melt butter in oven oblong 13 x 9 1/2 x 3 inch pan.
• Remove when butter is melted.
• Sift dry ingredients into bowl.
• Add milk.
• Stir slowly with a fork until dough just clings together.
• Knead lightly about 10 times.
• Roll out 1/2 inch thick into rectangular 12 x 8 inch pan.
• Cut in half lengthwise, then crosswise into 16 strips.
• Dip each strip on both sides in melted butter.
• Place close together in two rows.
• Bake 15-20 minutes until golden brown.
• Serve piping hot.

BASIL BUTTER

Steps:

• Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.