White Bean Maple Chipotle Dip and Topping is a deliciously spicy vegan recipe for dipping veggies; it can also be used as a topping for a baked potato, and even as a salad dressing. It takes only about 10 minutes to make if you have the prepared maple chipotle sauce, and another 10-15 minutes if you have to make the maple chipotle sauce. Leftovers can be stored in the refrigerator in a covered container for a few days.
White Bean Maple Chipotle Dip and Topping Ingredients:
3 tbsp. Maple Chipotle Sauce
1 Can (15 oz) White Kidney Beans (Cannellini Beans)
White Bean Maple Chipotle Dip and Topping Cooking Utensils:
White Bean Maple Chipotle Dip and Topping Preparation:
Maple chipotle sauce can be purchased in many supermarkets in prepared form or it can be made in your kitchen in either a blender or food processor: puree 2 cloves garlic and 2 canned chipotle chilies in adobo sauce with 6 tablespoons maple syrup, 1 tablespoon ancho chili powder and 1 teaspoon ground cumin. The prepared sauce can be stored in a tightly closed container in the refrigerator for several weeks.
Begin to make the dip by opening the can of white kidney beans (Cannellini Beans) and draining off the liquid.
Place the maple chipotle sauce and the cannellini beans in the container of a blender or food processor, cover, and run the blender or food processor at high speed until the contents are creamy smooth. If the mixture too thick for properly processing, add a small amount of water to aid in the creaming process.
Enjoy with cut up vegetables (see photo) or as a topping for baked potatoes, and by adding a little extra water it makes a great salad dressing.