Ditch shop-bought dips and make your own with this simple healthy recipe. Serve with crunchy Chantenay carrots.
Preparation time: 5 minutes
- 1 tin butterbeans, drained & rinsed
- ½ bag (35g) watercress
- 2 tbsp cold pressed rapeseed oil
- Juice & zest of 1 lemon
- 1 clove garlic
- 2 tbsp chives, chopped
- Salt & freshly ground black pepper
- 250 g Chantenay
What to do:
Place all the ingredients in a food processor and blend to a puree. Season to taste with salt and freshly ground black pepper.
Pile into a bowl, garnish with a little more oil and serve with the Chantenay carrots.