Butter Bean, Watercress and Herb Dip
225 g/8 oz/ 1 cup plain cottage cheese.
400 gr/ 14 oz can butter bean, rinsed and drained
1 bunch Spring Onion, chopped
50 gr/ 2 oz watercress, chopped
600 ml/ 4 tbsp Mayonnaise
45 ml/ 3 tbsp chopped fresh Mix Herbs
Salt and ground black pepper
Watercress sprigs, to garnish
Vegetable crudit?s and breadsticks, to serve
Serves 4-6
Put the cottage cheese, butter beans, spring onions, watercress, mayonnaise and herbs in a blender or food processor and blend until fairly smooth.
Season with salt and pepper and spoon the mixture into a dish.
Cover and chill for several hours before serving.
Transfer to a serving dish (or individual dishes) and garnish with watercress sprigs. Serve with vegetable crudites and breadsticks.
COOK'S TIP: Try using other canned beans such as cannellini beans or chickpeas in place of the butter beans.
225 g/8 oz/ 1 cup plain cottage cheese.
400 gr/ 14 oz can butter bean, rinsed and drained
1 bunch Spring Onion, chopped
50 gr/ 2 oz watercress, chopped
600 ml/ 4 tbsp Mayonnaise
45 ml/ 3 tbsp chopped fresh Mix Herbs
Salt and ground black pepper
Watercress sprigs, to garnish
Vegetable crudit?s and breadsticks, to serve
Serves 4-6
Put the cottage cheese, butter beans, spring onions, watercress, mayonnaise and herbs in a blender or food processor and blend until fairly smooth.
Season with salt and pepper and spoon the mixture into a dish.
Cover and chill for several hours before serving.
Transfer to a serving dish (or individual dishes) and garnish with watercress sprigs. Serve with vegetable crudites and breadsticks.
COOK'S TIP: Try using other canned beans such as cannellini beans or chickpeas in place of the butter beans.