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White Bean Dip

4 servings

Jerry often makes this white bean dip recipe for our veggie club meetings. He calls it his chili cheese dip and everybody loves it.

white bean dip
16 oz cooked white beans

1 1/2 oz nutritional yeast
1 oz raw cashew pieces
1 tsp onion powder
1/8 tsp cayenne

2 oz fresh lemon juice

4 oz canned diced green chilies, drained

In a medium-small wide bowl, weigh cooked white beans.

In a dry medium-small wide bowl, weigh nutritional yeast and cashews. Remove from scale and add onion powder and cayenne.

In a glass measuring cup, weigh fresh lemon juice.

Transfer beans to the food processor. Add dry ingredients and begin to process. With machine running, pour lemon juice down the feed tube. Continue to process until smooth, stopping once or twice to scrape the sides of the food processor.

Transfer to a small bowl or plastic container. Stir in drained green chilies.

Comments: We usually eat this with raw veggies to keep the calorie density lower. For special occasions, we serve it with oil-free whole wheat crackers. It also makes a good sandwich filling. If you don't have any home-cooked beans, you can use 2 15-oz cans of beans, rinsed and drained.

Yield = 24 oz   1 serving = 6 oz      Calorie density = 37 cal/oz

Calories per serving: 219  Fat: 3.9 g (15%)   Protein: 12.4 g   CHO: 35.7 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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