Green Butter Bean Dip from the new Jack Daniel’s Cookbook is a great southern-style alternative to hummus.
Here’s a healthy snack you can feel good about munching on with a cocktail. Green butter bean dip is a simple mixture of canned butter beans (or you can use frozen cooked) whizzed up in the food processor with fresh herbs, garlic, vinegar, olive oil, and hot pepper sauce. Serve it with crackers or your favorite fresh vegetable dippers. Even better, make the dip a day or two ahead and let the flavors meld. The fresh herbs give the dip a beautiful green color and earthy taste. Friends love it, but often can’t quite place what it’s made out of which leads to many interesting conversations. Guild the pretty green dip with briny chopped olives, bits of purple onion, or a sprinkling of smoky paprika.
- 2 cans (16 ounces each) butter beans, drained (or 16 ounces frozen butter beans cooked and drained)
- 1 cup mixed fresh herbs (like parsley, basil, oregano, and chives)
- 1 clove garlic, mashed
- 1 to 2 tablespoons cider vinegar or lemon juice
- 2 tablespoons olive oil plus more for serving
- Hot pepper sauce, to taste
- Garnish with chopped red onion, additional fresh herbs or a spoonful of muffaletta chopped olive salad, optional
Combine all the ingredients except the garnishes in the bowl of a food processor. Process until smooth.
Pour into a serving bowl and garnish with a drizzle of olive oil and garnish of your choice. Makes about 3 cups.