Bean, Butters and Kale Dip

Bean, Butters and Kale Dip

(First served at Arbonne Nutrition/Cooking Event at my house on June 15, 2016)

Kale Bean Dip Chris Carter Artist Kitchen Recipes 2016-06-17 16.07.01 900



2 14-ounce cans beans, drained and well rinsed.  (I used 1 can Aduki beans and 1 can Garbanzo beans)  Experiment with different combinations)

1/4 to 1/2 cup cashew butter, sunflower butter or a mix of the two

3 leaves of fresh sage, chopped

3 to 4 cups loosely packed kale leaves, chopped

2 scoops Arbonne Fiber Boost

3/4 teaspoon sea salt

1 teaspoon Rogan Josh ( I order my Rogan Josh from )

2 large cloves garlic, minced

4 tablespoons extra virgin olive oil

3 tablespoons  fresh squeezed lemon juice



  1. In a food processor, pulse together the first eight ingredients.
  2. Leaving the processor on, slowly pour in the oil and lemon juice.  Continue to blend until the desired consistency is reached.  If too thick, add about a half-tablespoon of oil and a half-tablespoon of lemon juice.  Adjust to the desired consistency, adding very small portions of oil or lemon juice as needed.
  3. Spoon into a lovely bowl and sprinkle lightly with Rogan Josh.
  4. Serve with raw veggies and rice crackers.  I also use it as a spread on sandwiches.  Yummmm!
  5. I plan to try adding Arbonne Protein Boost.  I may adjust the ingredients a bit and will update the page with the results of my experiment!