Creamy Green Butterbean Dip

Directions

1. 1

   Heat 1 tsp of olive oil in a pan, then sauté diced onions and minced garlic until soft and golden brown.

2. 2

   In a blender, combine a handful of spinach, basil leaves, cashew nuts, lemon juice, and a pinch of salt. Blend until smooth.

3. 3

   Add the drained butterbeans to the cooked onions and garlic. Toss in the halved cherry tomatoes and a tablespoon of pesto. Sáuté for an additional 2 minutes.

4. 4

   Pour the blended mixture into the pan with the fried ingredients. Mix it all together and add a drop of water if it’s too thick for your liking.

5. 5

   Finish it off by topping with more cherry tomatoes for that pop of colour!