Butter Bean & Rocket Dip
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
For the dip:
- 1 tin butter beans, rinsed and drained
- 1/2 jalapeno chilli, deseeded and chopped
- 1 anchovy fillet, rinsed
- 4 tbsp olive oil
- 1 cup rocket leaves
- 1/4 cup microplaned parmesan cheese
- 1/4 cup water
- 1/2 tsp maldon salt
- Good grinding black pepper
- Zest and juice of 1/4 lemon
To serve:
- 1 tin butter beans, rinsed and drained
- 1/2 jalapeno chilli, deseeded and chopped
- 1 anchovy fillet, rinsed
- 4 tbsp olive oil
- 1 cup rocket leaves
- 1/4 cup microplaned parmesan cheese
- 1/4 cup water
- 1/2 tsp maldon salt
- Good grinding black pepper
- Zest and juice of 1/4 lemon
- Extra drizzle of very good extra virgin olive oil
- Pinch Maldon salt
Method
step 1
Pop all of the ingredients into a blender, and whizz till you have a smoothish spread. That really is it. Serve, drizzled with lots of olive oil and sprinkled liberally with salt.
