White Bean Spread: The Healthy Alternative to Butter Recipe Everyone Can Make

White bean spread is a simple yet versatile dish that has become popular for its creamy texture, mild flavor, and impressive nutritional value. Made primarily from cooked white beans blended with ingredients such as olive oil, garlic, lemon juice, and herbs, this spread is a wholesome alternative to butter, mayonnaise, or cheese-based spreads. White beans are naturally rich in plant-based protein, fiber, and essential minerals like iron and magnesium, making the spread both satisfying and nourishing. Its smooth consistency makes it perfect for spreading on toast, crackers, or sandwiches, while its neutral taste allows it to pair well with a wide variety of seasonings. Whether enjoyed as a quick breakfast option or a healthy snack, white bean spread fits easily into modern lifestyles that prioritize convenience without sacrificing nutrition.

Beyond its health benefits, white bean spread stands out for its adaptability and ease of preparation. It can be customized to suit different tastes by adding roasted garlic, fresh herbs, chili flakes, or even sun-dried tomatoes for extra depth of flavor. The spread is also suitable for many dietary preferences, including vegan, vegetarian, and dairy-free diets, making it an inclusive choice for households with varying needs. Because it can be prepared in advance and stored in the refrigerator, white bean spread is ideal for meal prepping and busy schedules. Its affordability and use of simple ingredients further add to its appeal, proving that nutritious and flavorful food does not need to be complicated or expensive. Whether served as a dip, a sandwich filling, or a base for creative recipes, white bean spread offers a delicious balance of health, taste, and versatility.

White Bean Spread Recipe by The Ultimate Slow Cooker
Ingredients:
Cook: 3-4 hours (low)
15 ounce cans great northern or cannellini beans (white kidney beans)
½ cup canned chicken or vegetable broth
1 tablespoon olive oil
3 cloves garlic minced
1 teaspoon snipped fresh marjoram or ¼ teaspoon dried marjoram, crushed
½ teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon ground black pepper olive oil (optional) fresh marjoram leaves fresh rosemary (optional) pita chips

Procedures:
In a 1 ½ quarts slow cooker combine beans, broth, 1 tablespoon oil, garlic, 1 teaspoon snipped marjoram, ½ teaspoon snipped rosemary, and pepper.

Cover and cook on low heat setting for 3 to 4 hours.

Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl, if desired, drizzle with additional oil and sprinkle with fresh marjoram and rosemary. Serve warm or at room temperature with pita chips.

PITA CHIPS: Split 2 pita bread round horizontally in half, cut each circle into 6 wedges place pita wedges in a single layer on a large baking sheet. Combine 2 tablespoon olive oil, 2 teaspoons snipped fresh oregano, and ¼ teaspoon kosher salt; brush pita wedges with oil mixture. Bake in a 350 oF oven for 12 to 15 minutes or until crisp and light brown. Remove from baking sheet; cool on a wire rack. Make 24 chips. End.