Creamy white bean and roasted veggie dip

By Tania Ganassini
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SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 1 can or 1 1/2 cups of cooked and drained white beans of choice
  • 1 cup roasted vegetables of choice (sweet potatoes, butternut squash or carrots)
  • 2 cloves garlic
  • 1 lemon, juiced
  • 2-3 tablespoon unsweetened dairy-free yogurt (coconut is ideal)
  • 1 tablespoon extra virgin olive oil
  • 2-3 tablespoons of filtered water

Directions

  1. Place everything (except water) into the bowl of a food processor, and purée until smooth. If too thick, add water, 1 tbsp at a time until desired consistency is reached. If too thin, add more root vegetables or beans.
  2. Spoon into wide mouth jars or any air tight containers, and serve with crackers, pita, freshvegetables, or use as a spread on sandwiches and/or wraps.
  3. If serving for a gathering, spoon into a nice dish and drizzle on some salsa verde, for colour and acidity

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