White Bean Maple Chipotle Dip and Topping is a deliciously spicy vegan recipe for dipping veggies. We also like to have it as a topping for a baked potato, and even as a salad dressing, in which case we add a little extra water. It takes only about 10 minutes to make if you have the prepared maple chipotle sauce, and another 10 to15 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.
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:
We have found that Maple chipotle sauce can be purchased in many supermarkets in prepared form or it can be made in our kitchen in either a blender or food processor. If making your own, 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.
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