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Thai Curry Bean Dip with Spicy Salts

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This dip is sure to be a crowd favorite no matter which flavor you choose. Seasoned with last week's homemade curry pastes and a touch more of our infused spicy salts, this dip is so simple to make and easily doubled for a crowd or for a week's worth of healthy snacking.

*A note on curry pastes: this recipe calls for our homemade curry pastes which are not as concentrated as store-bought pastes. If substituting with a concentrated paste, start with 1 tablespoon and adjust until you reach desired flavor.


1 14 ounce can white beans (great Northern, navy or cannellini) drained and rinsed
¼ cup fresh homemade curry paste (red, green or yellow- see Our Recipes page and choose your favorite flavor)*
½ teaspoon cumin powder
1 clove garlic
1 tablespoon coconut oil
1 tablespoon peanut butter (any nut or seed butter will work here), optional
Infused Ghost Chili, Habanero or Chili Lime Salt, to taste

Keep it simple or choose one or two of the following for garnish:
Cilantro, crispy shallots, roasted peanuts, coconut flakes, sliced peppers


Combine all ingredients in a food processor or blender until smooth. Adjust seasoning to taste. Add desired toppings and serve with fresh vegetables, pita chips or crackers.

Dip can be stored up to a 5 days in the refrigerator.

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