When I Dip You Dip We [bean] Dip

If Ryan Gosling were my boyfriend I imagine he'd make this for our quaint little dinner parties at home. Our friends would love it.

This is super easy to make and doesn't take much time. I found it in a Vegetarian Times magazine. They have a neat 5 ingredient section with dips and sauces.

When I Dip You Dip We [bean] Dip

Stephanie Lundstrom

Five ingredients for this super quick bean dip! Easy to put together for game day.

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dips and Sauces

Cuisine American

Servings 8 servings

Calories 209 kcal

METHOD Blender

DIET Vegan

Ingredients

  

1x2x3x

• ▢ ¼ cup of raw almonds
• ▢ ¼ cup of olive oil
• ▢ 3 cloves garlic (or a million)
• ▢ 1 Tablespoon of chopped FRESH rosemary
• ▢ 30 ounces of cannellini beans rinsed and drained

Instructions

 

• Toast almonds in skillet over med/high heat 2-3 min, or until beginning to brown, shaking pan constantly. Set aside
• Heat oil in skillet over med/high heat. Add garlic and rosemary, and saute until fragrant
• Add nuts to food processor or blender and blend until a powder (or almost) then add the rest. Thin with 1 or 2 T of water and salt and pepper to taste, if desired.
• You can use it like a hummus or try layering it in tomato- topped bruschetta. I like to use it as dip or as a spread for sandwiches.

Notes

These are mainly pantry ingredients so you can make it whenever the mood strikes.

Nutrition

Calories: 209kcalCarbohydrates: 24gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 6mgPotassium: 520mgFiber: 6gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 92mgIron: 3mg

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