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I have been experimenting with Super Bowl snacks for the weekend. I think this dip is a winner. Not only is it creamy and delicious, but it is super nutritious. Instead of a sour cream base, I used a drained can of butter beans. These beans blend to a creamy luscious texture. I added seasonings that make ranch dressing, a tablespoon of vegan cream cheese, clove of garlic, and finished it off with fresh parsley and 1 1/2 cups baby spinach blended in. This is full of phytonutrients, fiber, and protein. To keep the nutrition points going…serve it with fresh veggies and light crisp rye crackers. We will see if everyone agrees Sunday.
Along with this great dip, I also made this roasted asparagus with a lemon cashew creamy vinaigrette dipping sauce. The dipping sauce blew me away. I put it on anything I could until it was gone and then I scraped the bowl clean. It was incredible. Even my 7 year old ate all her asparagus with this sauce.
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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