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Taka Tala Bean Dip

preparation time

10 mins

Cooking time



10 - 12

Taka Tala Bean Dip


1x 440g can cannellini beans

1 jar Beerenberg Taka Tala Chutney

3 tablespoons olive oil


250g cream cheese

2 tablespoons chopped chives

Fresh vegetable sticks, to serve


To a food processor add the beans, Beerenberg Taka Tala Chutney, olive oil, and a pinch of salt.

Add the cream cheese to a mixing bowl with a quarter of the bean mixture. Mix until smooth. Add the remaining bean mixture to the mixing bowl, along with the chives, and mix until combined.

Place the dip in a serving bowl and serve with fresh vegetable sticks.