Butternut Sqaush Bean Dip

By Kelly Clarke

A party pleaser!


  • 2 – 15.5 oz. cans white beans, drained and rinsed
  • 2 oz. goat cheese
  • 6 cloves garlic, chopped
  • 1 lemon, juiced
  • 4 tbsp. Fresh Harvest Butternut Squash Seed Oil
  • 1 tsp. Spice Boat Pink Himalayan salt
  • 1/2 tsp. pepper
  • 1 tbsp. fresh chopped parsley
  • Crackers / Chips of your choice



Mash beans and mix in all other ingredients, adding the parsley last. You can use a food processor for a creamier dip. Cover and chill until ready to serve.

Serve with crackers or chips of your choice.


Print Friendly, PDF & Email