Spicy Butter Bean Dip

Why You’ll Love This Recipe

I enjoy the creamy texture of butter beans paired with the bold kick of sriracha and red pepper flakes. The smoked paprika and cumin bring a warm depth of flavor, while apple cider vinegar and lemon juice brighten everything up. It’s versatile enough for dipping, spreading on sandwiches, or serving alongside roasted veggies.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 can butter beans (400g, 7oz), drained
1 garlic clove, fresh or roasted
1 teaspoon smoked paprika powder
2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon ground cumin
½ teaspoon salt
2 tablespoon oil
½ teaspoon parsley
¼ teaspoon red pepper flakes
1 teaspoon sriracha sauce or other hot sauce
Salt and black pepper, to taste

Directions

I begin by draining and rinsing the butter beans. Then I add them to a food processor along with the garlic, smoked paprika, apple cider vinegar, lemon juice, cumin, salt, oil, parsley, red pepper flakes, and sriracha. I blend everything until smooth and creamy, adjusting with a splash of water or more oil if I want a looser texture.

I taste and season with extra salt, black pepper, or more hot sauce depending on my spice preference. Once it’s silky and flavorful, I transfer the dip to a bowl, drizzle with a little extra oil, and garnish with parsley or red pepper flakes if I like.

Servings and Timing

This dip makes about 2 cups, which serves 4–6 people as an appetizer. It only takes around 10 minutes from start to finish, making it a quick and fuss-free recipe.

Variations

• I sometimes swap sriracha for harissa paste or chili crisp for a different kind of heat.
• For a richer flavor, I roast the garlic before blending it in.
• A handful of fresh herbs like coriander, dill, or basil can completely change the flavor profile.
• I occasionally add a spoonful of tahini or yogurt for extra creaminess.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since it’s a cold dip, I don’t reheat it, but I give it a quick stir before serving. If it thickens in the fridge, I mix in a drizzle of olive oil or a splash of water to loosen it back up.

FAQs

Can I use dried butter beans instead of canned?

Yes I soak and cook them until tender before using, but canned beans save a lot of time.

How spicy is this dip?

It has a medium kick from sriracha and red pepper flakes, but I can easily adjust by adding less or more to suit my taste.

What can I serve with this dip?

I love it with pita bread, tortilla chips, crackers, fresh veggies, or as a spread on sandwiches and wraps.

Can I make this dip without oil?

Yes I substitute water, aquafaba (bean liquid), or a bit of yogurt for a lighter version, though it will be less creamy.

How do I make the dip smoother?

I blend longer and add a little water or oil until it reaches the creamy consistency I want.

Can I freeze this dip?

Yes I freeze it in small containers for up to 1 month. I thaw it in the fridge overnight and stir well before serving.

What if I don’t have smoked paprika?

I use regular paprika and add a tiny pinch of liquid smoke or chili powder for depth.

Can I make it ahead of time?

Definitely it actually tastes even better after chilling in the fridge for a few hours, as the flavors meld together.

Is this dip vegan?

Yes, it’s completely plant-based as written.

Can I use other beans?

Absolutely cannellini beans, chickpeas, or even black beans can be swapped in for different flavors and textures.

Conclusion

I love how this Spicy Butter Bean Dip comes together in minutes yet delivers bold, satisfying flavor. It’s creamy, smoky, tangy, and spicy all at once a perfect choice for parties, snacks, or even quick meals. It’s one of those recipes I turn to again and again because it’s both easy and delicious.

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