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Butter bean dip with cheese straws

Butter bean dip with cheese straws

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It's much quicker than you'd imagine to make your own cheese straws - and they go perfectly with this delicious bean dip

Prep time: 20 mins
Cooking time: 10 -12 mins
Serves: 6
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

Want to save time? You could always buy ready-made cheese straws and serve with the homemade dip.

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For the cheese straws:

225g (8oz) shortcrust pastry
Beaten egg, to glaze
25g (1oz) grated Cheddar cheese
10ml (2tsp) caraway seeds

For the dip:

415g can butter beans, drained
200g packet Light Philadelphia soft cheese
10 pitted black olives, finely chopped
1 roasted red pepper, skin and seeds removed

Method

To make the cheese straws, preheat the oven to 190°C (375°F, gas mark 5). Roll out the pastry to a 15 x 23cm (6 x 9in) rectangle. Place on a greased baking sheet and brush with the beaten egg. Sprinkle over the cheese and caraway seeds. Slice into 12 lengths and separate slightly on the baking sheet. Bake for 10-12 mins until golden. Transfer to a wire rack to cool.
To make the dip, place the butter beans and soft cheese in a food processor. Blend for just a few seconds, then transfer to a bowl and stir in nearly all the olives. Finely chop most of the pepper and stir into the dip. Season to taste with salt and freshly ground black pepper. Cut the rest of the pepper into strips and use to garnish the dip with the rest of the olives.

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Nutritional information per portion

Calories 285(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.