I love a great creamy dip for holidays and parties, don’t you? This one is based on my bean dip recipe, on page 93 in my first cookbook. I made a few changes and voila, creamy roasted garlic dip 🙂 We never miss dairy with simple satisfying recipes like this. I didn’t have any on hand today for this photo, but one of our favorite “chips” for dip is peeled, thinly sliced jicama. If you’ve never bought jicama, I highly recommend it.
What dips or dishes do you have planned for upcoming parties or holidays? Tell us about it and/or share your links in the comments 🙂
Dairy-free Creamy Rosted Garlic Dip
Add to Vita-Mix, Blendtec, or food processor:
1 cup cooked white beans, like navy beans or great northern beans
1/2 cup cashew, soaked at least 3 hours and strained
about 3/4 head roasted garlic* (skin removed)
1 tbsp lemon juice
2 tbsp Vegenaise Grapeseed Oil (or other mayonnaise)
1/4 tsp Herbamare seasoning
Puree till creamy and smooth.
*I roast garlic by slightly cutting the pointy top off the garlic head (so you can see the garlic inside), coating the top with coconut oil, and putting it in a greased oven-safe glass dish with a lid. Roast at 400 degrees for about an hour.