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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!
Total Time 10 minutes
Servings 6
Ingredients
- 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
Instructions
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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.