Through lots of trial and error I've learned a ton of tips and tricks to making vegan recipes taste great!
Rate this recipe
Healthy, Plant-Based & Gluten Free
So many health-conscious Americans are embracing and converting to the popular plant-based diet. Whether you're totally vegan, vegetarian or even flexitarian, reducing animal products from your diet is getting easier than ever. In a short amount of time, supermarkets have made strides to offer more meat- and dairy-free alternatives --- some have even dedicated whole sections of their stores to the plant-based lifestyle.
The number of gluten-free products is also growing . Celiac disease sufferers really need to cut gluten out of their diets for serious health reasons, and more and more food companies are offering gluten free varieties of their products. Even people without celiac disease say they just feel better when they eat less gluten -- their digestion is better, their energy level increases, and they even lose weight!
Like so many others, my husband has fully embraced the plant-based diet. He was never really overweight, but after going totally vegan he lost about 30 pounds and says he's never felt better. I do my best to eat the way he does - for the most part we eat all the same meals - but in my opinion, vegan recipes often lack flavor and substance. So I have to admit, when I'm craving something really tasty, I still have the occasional egg sandwich or chicken gyro from Greek takeout. But I've also done extensive research on vegan cooking in order to expand our recipe repertoire. Through hours of experimentation, I did learn to make dishes that are delicious and satisfying to both my husband and me.
Rosemary White Bean dip is an appetizer that I actually started making many years ago. It's super tasty, and just so happens to be plant-based and gluten-free. I love it with toasted French bread rounds or pita chips, but it's equally delicious with baby carrots, broccoli or sliced red peppers for a complete gluten-free snack. And if you really want to get fancy, add peppery radishes, sliced summer squash or zucchini. And unlike so many "healthy" foods, this creamy dip is filling because it's made with white beans that are packed with protein. It's like hummus but with a Mediterranean twist!
Perfect for Parties
Rosemary White Bean Dip is a great addition to your table at a casual get-together or even a trendy cocktail party. The fresh rosemary gives this creamy dip an incredible depth of flavor, and the delicious - and healthy! - olive oil gives it a luscious richness. Serving this elegant, garlicky, herby spread will make your friends think you've got sophisticated taste and mad cooking skills!
I especially like to make it for outdoor parties like picnics or barbecues because you don't have to worry about this dip sitting out for long periods of time. There are no ingredients like dairy or mayo or eggs in it, so there's nothing that will go bad over time. The creamy richness comes from the beans.
Great for Game Day
I admit, I'm not much of a football fan. During the regular season I'll watch a game or two with my husband, but I'm not really INTO it. However when it comes to the Super Bowl, my excitement matches his -- not so much for the game, but for the tasty food!
Who doesn't love the traditional game day snacks like a great bowl of chili piled high with cheese or plate full of spicy chicken wings? I certainly do, but sometimes I'd like to serve something different -- does a Super Bowl party have to have a Tex-Mex theme? Of course not!
So for us, instead of predictable tortilla chips and salsa, I make Rosemary White Bean Dip with fresh veggies and pita chips. It's unexpected and really healthy!!
This white bean dip can be made using a blender or a food processor, but I use the Magic Bullet to whip it up -- it's literally done in less than five minutes. It's smaller than a standard blender and has less parts/pieces than a food processor, so for me it's a lot easier to clean and store. But you do you -- whatever appliance you use, you'll be glad you made it!
Super Bowl Poll:
Rosemary White Bean Dip
- 1 can cannellini beans, rinsed
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 clove garlic, minced
- juice of 1/2 lemon
- pinch salt
- 4 sprigs rosemary, minced
- Additional sprig rosemary for garnish
- Combine first six ingredients in a blender. Pulse until creamy and well blended.
- Pour contents into a decorative bowl. Top with an additional drizzle of olive oil and a sprig of rosemary.
- Serve with toasted French bread, pita chips or your favorite dipping veggies for a healthy, gluten-free snack.
This creamy dip is more than incredibly tasty -- it's perfect for a crowd because the recipe can be doubled and even tripled. Make a huge batch - believe me it won't last for long! Happy dipping!
© 2014 elle444