Greens and Beans Dip
Melanie Ng

Greens and Beans Dip

This recipe uses a blender to amp up the flavor and make leftover greens and beans new againThe result is a fiber-rich dip that brings color to sandwiches, chips, and more! 

Ingredients: 

Serves 4 

  • 1 cup cooked collard greens (leftovers or canned, or 2 cups uncooked fresh or frozen) 
  • 1 tablespoon olive or avocado oil, divided 
  • 1/8 teaspoon salt 
  • 1/8 teaspoon black pepper 
  • ½ cup cooked butter beans 
  • medium ripavocado  
  • ½ teaspoon paprika 
  • ½ teaspoon garlic powder 
  • ½ teaspoon onion powder 
  • 1/3 cup water or no-salt-added vegetable broth 
  • medium tomato (optional)

Instructions: 

  1. Wash hands thoroughly with soap and water. 
  2. If using fresh, raw collard greens, rinse the collards and rub the leaves under cold running water. 
  3. In a large pan on medium heat, add collards, ½ tablespoon oil, salt, and pepper and cover with water. Cook until tender and heated through, about 10 minutes if pre-cooked or about 25-30 minutes if using fresh collards. 
  4. In a high-speed blender or food processor, add collards (be careful- collards will be hot!). 
  5. Wipe top of can and open can of butter beans. Drain, rinse, and add to blender with the collards. 
  6. Wash whole avocado under cold running water. Peel and cut avocado into slices and add to blender. 
  7. Add remaining ½ tablespoon oil, paprika, garlic powder, onion powder, and water or vegetable broth to blender. Blend until smooth (scrape down the sides of the blender with a spatula to ensure all the spices are combined in the mixture). 
  8. Serve with whole grain crackers or spread mixture onto a flatbread (like our Yeast-Free Skillet Flatbread). Add tomatoes (optional) or other toppings. Fold flatbread in half to cover the dip and enjoy on-the-go!  

Notes: 

  • Use your leftover collards or any other dark leafy greens if you want a spread with more flavor and tender texture. If you don’t have cooked greens on hand, frozen options are great to keep on hand. 
  • Use the Slow-Cooker Stew Peas recipe for a cooked bean or try another type of bean—we think cannellini or chickpeas would be delicious! 
  • Store leftovers in an airtight container in the fridge and serve leftovers warm or cold.

black and white image of warm southern bean spread nutrition facts label

Woman and Daughter Cooking
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