Green Olive & Butter Bean Dip – Healthy Snacking


Dips are just one of the things that the Thermomix does so easily! I whipped this one up for our lunch today and it was too good not to share with you.

The four of us ate the entire batch! My six year old has declared it the best thing she’s ever eaten!

We dipped vege sticks and crackers into it. I also had some roasted red capsicum that needed using, so I diced it into small pieces. It complimented the dip really well.

After some more healthy snack ideas?

Snacks such as dips like this one are a breeze in the Thermomix. Having healthy snacks on hand stops me reaching for ready made snacks.

I have a whole book dedicated to snacks and light meals, in Lunches and Snacks Made Easy. It’s incredibly popular amongst Bexta’s. My kids have firm lunch box favourites in it that we keep in constant rotation in the freezer.

In case you don’t have Lunches and Snacks Made Easy, here are a few of our favourite snack recipes from right here on the website:

Sweet and Salty Popcorn

Luscious Lemon Bliss Balls

Chewy Sesame Bars

Roasted Beetroot and Cashew Dip

Roasted Capsicum and Macadamia Dip

Print Recipe
5 from 3 votes

Green Olive and Butter Bean Dip

This quick dip makes for an incredibly delicious and ever so quick to make snack!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Dip, Entertaining, Light Meal
Cuisine: Australian
Keyword: bean dip, Olive dip, Thermomix dip
Servings: 1 large bowl of dip
Calories: 781kcal


  • 1 400g can butter beans drained, rinsed (or 250g cooked butter beans)
  • 120 g pitted green olives
  • 1 garlic clove (5g)
  • 60 g cashews raw
  • 30 g olive oil
  • 20 g lemon juice
  • more olive oil and paprika to serve


  • Place all ingredients in mixer bowl. Process 10 seconds/speed 6/MC on. Dip will still have some texture after this time. If you are wanting a smooth dip, process for longer, stopping to scrape down the bowl as needed.
  • Serve topped with a slosh of olive oil and a sprinkling of paprika.


Serve with veggie sticks, crackers, corn chips, or on toast.
This dip keeps well in the fridge for a few days so is easy to have on hand – cut up your veggie sticks in advance to, for super quick snacks!


Serving: 1batch | Calories: 781kcal | Carbohydrates: 25g | Protein: 13g | Fat: 75g | Saturated Fat: 11g | Sodium: 1876mg | Potassium: 446mg | Fiber: 6g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 5mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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2 years ago

5 stars
I’m a bit late to the party but this is an awesome plant based alternative to the yumis green olive dip (which is an absolute fave of mine and I have been known to devour it with a spoon). I can see this dip being great on sandwiches or in a falafel pita or with corn chips as I have eaten it today. Would even be great thinned out a little as a sauce for hot chips or jacket spuds. This is a new fave and a regular for sure! Thankyou!

I also used cannelini beans!


[…] Thermomix recipe: Green Olive and Butter Bean Dip […]

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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