• Skip to primary navigation
  • Skip to main content

  • Home
  • Recipes
    • Cooking
  • About
    • The way carrots used to taste
  • Health and Nutrition
  • Kids
    • Tiny C Learning
  • Contact
    • Cookie Policy

Chantenay dippers with butterbean, watercress & lemon dip

9 March 2012 By Chantenay

Ditch shop-bought dips and make your own with this simple healthy recipe. Serve with crunchy Chantenay carrots.

Serves: 4

Preparation time: 5 minutes

You’ll need:

  • 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.

Filed Under: Snacking

Copyright © 2023