Archive for the ‘Dips’ Category

Roasted Garlic Soybean Dip/Sauce   Leave a comment


I love bean dips and sauces. They are creamy, delicious, cholesterol free, and filling! They’re also versatile. I made this dip for a party I had, but it tasted a lot like the b├ęchamel sauce that comes on white pizza, so I plan to use this as my next pizza sauce.

I was inspired by Spabettie’s Roasted Garlic White Bean Spread and used it as a template when creating this dip.

Cook the beans during the day in your crock pot with one bay leaf, and this dip is made easy at dinnertime. Or use canned beans, however I feel that canned beans really up the flatulence factor, and create more waste than buying dried beans in bulk. Should you decide to use canned, rinse them in a colander with water, and heat them up in a sauce pan before making the dip.

12 – 14 medium sized roasted garlic cloves*
2.5 c cooked soybeans**
5 tbs olive oil
3 tbs tahini
4 tbs lemon juice
4 tsp oregano
1/2 piece (half of fruit) roasted red pepper*
salt to taste

food processor

***Below are some tips about soybeans and roasting your own garlic and peppers. It’s very easy, but depending on how much you get paid, it is probably easier to buy them.
**As stated earlier, you’ll want to have beans that are already cooked, and more importantly are HOT. This will help them blend creamier. If you made your beans from scratch, save the extras in a Rubbermaid container with all of the cooking liquid. Bean cooking liquid is gold. I use it to add flavor to mashed potatoes, as a soup base, to make gravy, I cook rice and other grains in it. Don’t throw it away, just remember to use it.
* Roasting your own garlic and red peppers is really easy. I made three roasted red peppers, and one head of garlic in about an hour using my toaster oven. Preheat the oven to 500*F on the broil setting. Cut the top off of a head of garlic, and set it in a ceramic ramekin. Add a few tablespoons olive oil to the top the garlic head. Put the garlic in the far back corner of the toaster oven, and add the three peppers. Turn the peppers one-quarter turn every ten minutes, their skin should be charred. After forty minutes, remove the peppers, and set the oven to bake. Cut out the stems of the peppers, this should quickly remove most of the seeds. Cut the pepper in half lengthwise, set in on a clean cutting board flesh side down, and remove the skin. Repeat with the other peppers. Remove the garlic from the oven (at this point, it should have been roasting for 50-60 minutes) and let it cool. When cooled, hold the garlic in your hand, turn it upside down, squeeze the cloves out and into the ramekin, take out what you need for this recipe, and put the rest in a small, tightly sealed jar covered in olive oil. You can store the peppers and garlic together in the same jar, or separate.

Add all ingredients to a food processor. Blend until creamy.
Use the spatula to remove the dip and put it into a pretty bowl, on top of noodles, on a pizza, over rice and vegetables, whatever you need a creamy sauce or delectable dip for!

This is a great consistency for a dip or sauce immediately after processing. If you’d like a slightly firmer dip, add a tablespoon or two of olive oil to the top and toss it in the fridge for a few hours or overnight. If you’d like to have a thinner sauce, add a little of the bean cooking liquid while processing to thin it out a bit.

That’s all! If you have all the ingredients on hand, this dip takes ten minutes or less to make!



Posted December 25, 2012 by deeats in 15 minutes or less, Dips

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Kale and Artichoke Dip   Leave a comment


While preparing for a party I realized that one of my dips needed to be bean free, for variety’s sake. After doing some online sleuthing I decided to go with a spinach and artichoke dip. I didn’t have spinach, but did have this great kale from Horny Toad Farm. This dip came out great. I haven’t had “spin dip” in years and this did not disappoint.

My template for this dip came from the recipe at Kid Tested Firefighter Approved for vegan spinach and artichoke dip.

2 c chopped kale, leaves only
1/4 c red wine vinegar
1.5 tbs agave nectar
3/4 c raw, unsoaked cashews
3/4 c unsweetened hemp milk
3 tbs lemon juice
2 – 4 medium/small cloves roasted garlic
3/4 tsp dry mustard
8 ounces artichoke, cut into small pieces (about one-two square centimeters)
Salt and pepper to taste

Small, spill-proof Rubbermaid container
Food processor
Pyrex oven safe dish

The night before, clean and chop the kale. Add it to the Rubbermaid with the vinegar and agave nectar. Put the top on and shake it around. Shake around a few more times before you go to bed. When you get up in the morning shake it again. This might seem tedious, but it only takes ten seconds per shake. Do it while you’re figuring which snack you went to the fridge for.

Preheat oven to 425F. Plug in the food processor. Add all ingredients except kale and artichoke. Blend until it’s good and smooth, I gave mine a few minutes. Take the kale from the fridge, squeeze the vinegar out of it, and add it to one side of the food processor. Add artichokes to the opposite side. Pulse 25 to 40 times. Add to oven safe dish and cook for 25 minutes.

Before putting the dip in the oven, but after pulsing I found that the dip was very cold as a result of the artichoke being thawed-ish. It was very good. Really zippy. But I put it in the oven to see if it would change the texture. I’m not sure if it did. I think it just tasted warmer, but I plan to do an experiment next time I make this, and will update with the results.

I thought this dip tasted best with tortilla chips, but celery and pretzels were good, too.

Posted December 23, 2012 by deeats in Dips

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