Wednesday, November 23, 2011

Healthy Holiday Dip Recipe

Warm & Cheesy White Bean Dip
From Eat, Drink, And Be Vegan by Dreena Burton
1 cup cooked cannellini beans or navy beans  (or Great Northern)
1/2 cup raw cashews
2 Tbsp freshly squeezed lemon juice
2 tsp red wine vinegar
1/3 cup nutritional yeast (found in cannisters or the bulk section of health food stores; store in the fridge)
1 medium clove garlic, sliced
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp ground turmeric (for color)
3/4 tsp sea salt
1/2 tsp fresh rosemary, minced (optional)
1/2cup +2 Tbsp plain rice milk
1 1/2-2 Tbsp olive oil (optional)
1-3 Tbsp plain rice milk (to thin dip as desired)

In food processor, combine the first 4 ingredients and garlic, puree to break down items.  Add all other ingredients except the 1-3 Tbsp rice milk, and process till smooth.  You can at this point put the dip in a sauce pan and warm it up like a warm cheese dip (adding extra rice milk to thin as needed) or you can just eat it as is. 

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