White Bean Cashew Dip
This appetizer is certain to please even the most finicky reveler at your party.
- 1 can (15 ounces) white beans, drained and rinsed
- ½ cup raw cashews
- 2 tablespoons filtered or spring water
- 4 teaspoons freshly squeezed lemon juice
- 1 clove garlic
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sweet red or orange pepper, diced
- Dill weed or fresh dill sprigs, for garnish (optional)
- Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high performance blending appliance and process until smooth and creamy. Do not over process.
- Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using).
- Serve with carrot sticks, celery sticks, zucchini sticks, tortilla chips or whole-grain crackers.
Homemade Tortilla Chips
These quick-to bake tortilla chips are so crispy and tasty that you will not miss the oil or the extra calories found in most store-bought varieties.
- 2 whole-grain tortillas (see notes)
- ½ teaspoon chili powder
- ¼ teaspoon sea salt, plus more as needed
- Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached
- parchment paper.
- Cut tortillas into “chip”-size portions. Put the cut tortillas, chili powder, and salt in a large bowl. Toss to coat.
- Arrange the tortillas in a single layer on the prepared sheet. Bake 7 to 10 minutes or just until crisp and edges are slightly browned. Sprinkle with more salt, if desired.
Tips/TechniquesFor a gluten-free option, use brown rice tortillas instead of whole-grain tortillas. Flavored tortillas, like spinach or chipotle, work well in this recipe.
Yield: 4 servings