Butter-Bean Spread

Butter-Bean Spread

2 Reviews
From the EatingWell Kitchen

Spread this bean puree on crackers, on a vegetable sandwich or dip assorted vegetables in it.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 16-ounce can butter beans, drained and rinsed
  • 1 scallion, sliced
  • 1 small clove garlic, chopped
  • ½ cup nonfat plain yogurt
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • ½ teaspoon chopped fresh rosemary, or ¼ teaspoon dried
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Puree butter beans, scallion, garlic, yogurt, Parmesan, oil, vinegar, rosemary, salt and pepper in a food processor until smooth.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 37 calories; 2 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 2 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 28 IU vitamin A; 1 mg vitamin C; 42 mg calcium; 0 mg iron; 138 mg sodium; 128 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Per 2 servings: ½ starch, ½ fat

Reviews 2

March 20, 2013
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By: vanlent.denise
tastes almost like mayonaise Its so creamy but yet a bit of sour that it reminds me of mayonaise. I really really like this spread. I added a bit of fresh parsley as u would to humous, that in my oppinion even more intensifies the flavor. Pros: creamy, thick, tastes really nice, you do not taste beans
April 16, 2012
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By: EatingWell User
It's good but... I'm not a fan of basalmic flavor myself. If you feel the same way, you might want to skip the Red wine portion and replace with another flavor you'd prefer!
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