• Bean Dip

Recipe: Delicious Bean Dip, Perfect for Parties and Snacks During the Day

Summer is the best time of year and it is so much easier to snack rather than eat heavy meals. I love slicing up some cucumber, peppers and carrots, serving them with a bit of bean dip and sitting on the patio soaking up the sun.

I found this bean dip a few years ago and wrote it down in my little pocket recipe book for safe keeping. Every time there is a summer party and a dish is required I offer to do a veggie platter with this delicious dip. It is a real crowd pleaser!

The recipe makes enough for a party and it goes a lot further than store-bought hummus. I recently made it to replace hummus in a greek lamb pita dinner, the recipe will follow shortly. As I mentioned, it makes a lot so the rest was sealed up and I sent a little to work with my boyfriend each day as a light snack.

We overindulged in December, as one does, so January has been a healthy eating month. This makes for a good way to get some great flavour while eating right.

The bean dip is pretty easy to make and all you need tool wise is a mixing bowl, measuring spoons, measuring cups and a handheld mixer. It is a one bowl wonder so not too many dishes either.

The original recipe calls for a 1/4 cup of yoghurt but I found the bean dip was too thick so I upped it to 1/3 cup. It is important that you use a double-cream yoghurt as this keeps the dip at a nice thick consistency. The original recipe also calls for a handful of fresh coriander but I omit is as it’s not one of my favourite flavours.

To garnish, I usually place it in a pretty bowl and lightly sprinkle paprika over the top. For a long time, I just used regular paprika but Woolworths has a massive range of spices and they have a very nice smoked paprika.

The dip goes well with a number of things so experiment and let me know how it goes. Happy dipping!

With My Love,


Smoked Bean Dip

Prep Time: 15 mins


  • 1 Can Butter Beans
  • 1 Can Cannellini Beans
  • 2 Cloves Crushed Garlic
  • 2 tsp - Cumin
  • 1 tsp - Smoked Paprika
  • 1/3 Cup - Double-Cream Yoghurt
  • 30ml Lemon Juice
  • 3 Tbsp - Extra Virgin Olive Oil
  • Salt & Pepper to taste


  1. Drain and Rinse Beans and place in mixing bowl
  2. Chop Garlic and add to mixing bowl
  3. Add all spices
  4. Add Yoghurt, Lemon Juice and Olive Oil
  5. Using hand mixer, pulse until all beans have been turned into desired consistency
  6. Add salt and pepper to taste

Additional Info

Use fresh ingredients wherever possible to ensure the most delicious dip possible. Squeeze the lemon juice from real lemons and use garlic cloves instead of pre-crushed garlic.

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