This Thai Red Curry White Bean Dip is my favorite easy, make-ahead party appetizer. Without fail, someone always begs for the recipe!
I’m really lucky to have a few girlfriends who had babies around the same time that I had June. Sometimes caring for an infant can make you feel like you are losing your mind! Don’t get me wrong, there are plenty of sweet snuggles and adorable toothless smiles, but there is also a lot of hair pulling, red-faced screaming, and crack-of-dawn wake-ups.
It feels really good to hang out with other women in similar situations. Who else understands the unique torture of washing pump parts at the end of a long day? Who else will tell me that it’s totally fine (great, actually) that Owen had two bowls of Honey Nut Cheerios for dinner last night?
For a while, my friends Patty, Sara, and I were meeting up for long exercise walks, pushing the babies in their strollers. But then Sara broke her foot, and so we started meeting up for wine instead…and now her foot is totally healed, but of course we’ve decided that wine is much more fun than working out 😉
This past Friday I had them both over to my house. We popped a bottle of sparkling rose, and I served this simple, delicious Thai Red Curry White Bean Dip. It’s a little bit like hummus but with loads more spice and flavor, plus it’s vegan and gluten-free.
The best part? It tastes really complex, but it couldn’t be easier to make. It’s just:
Coconut oil (or olive oil)
Red curry paste
Curry powder and cumin
Throw it all in the food processor and puree until smooth. If it’s too thick, thin it with a little water. Then season with salt and get ready to dive in. I couldn’t resist garnishing my dip with some chopped roasted peanuts, toasted unsweetened coconut, and fresh cilantro, but that’s totally optional. Make it as fancy or as simple as you like.
This Thai Red Curry White Bean Dip is delicious with fresh veggies and pita chips, or try it as a sandwich spread. It’s also surprisingly delicious paired with an apple and sharp cheddar cheese.
Thai Red Curry White Bean Dip
This Thai Red Curry White Bean Dip is my favorite make-ahead party appetizer. It's creamy, spicy, and totally addictive. Best of all? It's vegan, gluten-free, and loaded with protein. Healthy and delicious snacks, for the win!
- 1 14-ounce can white beans, rinsed and drained
- 1 clove garlic, minced
- 2 tablespoons coconut oil or olive oil
- 2 tablespoons peanut butter any nut butter will work
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Thai red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- Kosher salt
- Chopped peanuts, toasted coconut, and cilantro optional, for garnish
Combine the white beans, garlic, coconut oil, peanut butter, lime juice, curry paste, curry powder, and cumin in a food processor and process until smooth, scraping down the bowl if needed. If the dip is too thick, thin with a tablespoon or two of water. Season to taste with salt (it won't need much!). Transfer the dip to a serving dish and garnish with the peanuts, coconut, and cilantro, if using.