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Butter bean dip and vegetable top pistou crudité board

This holiday appetizer is not only a delicious show stopper, it also helps save food costs and reduce food waste. Using the tops of fresh carrots, radishes, and celery make for a beautiful decor for this holiday board you can serve up to your guests. Plus, pair this with simple butter bean dip.



Butter Bean Dip

  • 1 14 oz can butter beans or any white bean, liquid drained and reserved
  • 1 tablespoon tahini
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil + 1 tablespoon
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry chilli flakes

Vegetable Top Pistou

  • 1 cup radish greens
  • 1 cup carrot tops, hard stems discarded
  • 1 cup roughly chopped Kohlrabi greens
  • 1 cup Italian flat leaf parsley with stems
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Pita Chips and Croutons

  • 2 stale pitas, cut in 16 triangles
  • 1-2 stale sausage or burger buns, cut in 1-inch cubes
  • 3 tablespoons olive oil

Crudite Board

  • 4 carrots with skins on, washed well, cut in half and quartered length wise
  • 1 red bell pepper cut in 1/4-inch strips
  • 1 green bell pepper cut in 1/4-inch strips
  • Cherry tomatoes on their vine
  • 4 celery stalks and their leaves cut into 3 inch long sticks
  • 2 small kohlrabi, thin skin removed and cut into 8 wedges
  • 1 bunch radishes, washed well with skin on and cut in half


For the Butter Bean Dip

  1. Rinse butter beans and place in a medium bowl.
  2. Using a potato masher or fork, slightly mash beans.
  3. Add four tablespoons of olive oil and the remaining ingredients. Stir to mix well until it becomes slightly creamy. Refrigerate until ready to use.

For the Veggie Top Pitou 

  1. In a food processor add all the ingredients and pulse until finely chopped and slightly creamy. 
  2. Set aside until ready to use. 

To make Pita Chips and Croutons

  1. Preheat oven to 400°F.
  2. Line a large baking sheet with parchment paper. In a medium bowl, toss pita chips and cut bread with olive oil.
  3. Spread on a baking sheet and bake in the oven until golden and crisp (about seven to 10 minutes) ensuring you turn over once halfway through.
  4. Remove from oven and let cool.

For the Vegetables 

  1. Cut up vegetables, keeping the skin on, to serve on board including carrots, red bell pepper, green bell pepper, cherry tomatoes, celery with their leaves, kohlrabi, and radishes. 
  2. Set aside for assembly. 

To Assemble Board

  1. Place butter bean dip in a shallow bowl and top with two tablespoons of pistou.
  2. Garnish with dry chilli and one tablespoon of olive oil.
  3. Place bowl in the centre of tray or platter and arrange chips, croutons and vegetables around to ensure you balance the vegetables on each side.
  4. Serve and enjoy! 

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