Serves 8 (makes about 2 cups) | Active Time 20 minutes
Total Time 20 minutes, plus 45 minutes standing
1 small garlic clove, minced
¼ teaspoon grated lemon zest plus 2 tablespoons juice
1 cup frozen baby peas, thawed and patted dry, divided
1 (15-ounce) can butter beans, 2 tablespoons liquid reserved, beans rinsed
1 scallion, white and light-green parts cut into ½-inch pieces, dark green part sliced thin on bias
¼ cup fresh mint leaves
¾ teaspoon table salt
¼ teaspoon ground coriander
Pinch cayenne pepper
¼ cup plain Greek yogurt
Head Start
Refrigerate dip for up to 1 day; let stand at room temperature for 30 minutes before serving.
Perfect Pair
Serve with stuffed tomatoes , Gobi Manchurian , or Kataifi-Wrapped Feta with Tomatoes and Artichokes .
WHY THIS RECIPE WORKS A light bean dip that highlights the beans’ earthy-sweet flavors and their smooth, creamy texture isn’t a hard thing to achieve—in fact, we came up with four flavorful versions that all fit the bill for delicious scoopability. Using canned beans makes the recipe a snap to throw together. To make the dip fresh, creamy, and complex tasting, we pair the starchy beans that make up the base of each dip with a more delicate add-in such as baby peas, edamame, or corn. By incorporating a lighter vegetable element, we avoid the pastiness of some bean-only dips. To further freshen the dip, we add creamy Greek yogurt, a healthy dose of lemon juice, and fresh herbs. We prefer these dips when made with whole Greek yogurt, but 2 percent or 0 percent varieties can be substituted.
1 Combine garlic and lemon zest and juice in small bowl; set aside for at least 15 minutes. Set aside 2 tablespoons peas for garnish.
2 Pulse butter beans, reserved liquid, scallion whites and light greens, mint, salt, coriander, cayenne, lemon juice mixture, and remaining peas in food processor until fully ground, 5 to 10 pulses. Scrape down sides of bowl, then continue to process until uniform paste forms, about 1 minute, scraping down sides of bowl twice. Add yogurt and continue to process until smooth and homogeneous, about 15 seconds, scraping down bowl as needed. Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes.
3 Season with salt to taste. Sprinkle with scallion greens and reserved peas. Serve.
Cannellini Bean and Edamame Dip with Tarragon
Increase lemon zest to ½ teaspoon. Substitute frozen edamame for peas, cannellini beans for butter beans, and tarragon for mint. Omit coriander and increase yogurt to ⅓ cup.
Pinto Bean and Corn Dip with Cilantro
Substitute lime zest and juice for lemon, frozen corn for peas, pinto beans for butter beans, and cilantro for mint. Substitute ¼ teaspoon chipotle chile powder and ¼ teaspoon ground cumin for coriander.
Pink Bean and Lima Bean Dip with Parsley
Omit lemon zest. Substitute frozen lima beans for peas, pink beans for butter beans, and parsley for mint. Substitute ¼ teaspoon garam masala for coriander and increase yogurt to ⅓ cup.
savory toppings for dips
A well-made dip doesn’t have to be fancy to satisfy: a light drizzle of fruity extra-virgin olive oil or a sprinkling of chopped fresh herbs or toasted nuts is all the adornment most dips require. But to really up your dip game—whether you want to bulk up your favorite dip so it can stand on its own as a light meal, to add an extra wallop of flavor and texture, or to pull out all the stops to put together a dipping spread that’s sure to impress guests—consider adding a savory topping. Hearty and satisfying, these toppings add irresistible intrigue to even the simplest of dips.