Ms. Carla Hall has done it again. Her vegetarian recipes are a staple in our household and this Bean Dip recipe is one of the BEST!
Carla first won us all over with her Pecan Meatballs recipe (if you haven’t tried it yet, what are you waiting for?) a delightful vegetarian alternative to the classic spaghetti and meatballs.
And now she comes out swinging for the fences with this White Bean “Liver” Toast recipe which we have slightly altered for our own vegan version. Bean dip doesn’t get any better than this!
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Dreamy Bean Dip
2 Tbsp olive oil
6 cloves of garlic, minced
1/4 cup sherry
3 Tbsp shoyu(soy sauce)
2 Tbsp vegetable stock
3 Tbsp almond milk(or any non-dairy milk)
1 15oz can white beans(we like cannellini beans), drained and rinsed
2 Tbsp seasoned bread crumbs
2 Tbsp fresh parsley, chopped
1 french baguette
Pre-heat oven to 350°.
In a medium saucepan, add the olive oil and minced garlic over medium-high heat and cook for 3-5 minutes or until softened but not brown.
Add in the sherry and shoyu, bring to a boil and simmer until sherry is cooked out and shoyu has become almost a reduction or glaze(roughly 7-8 minutes).
De-glaze the pan using the vegetable stock and add in the almond milk to thicken, stir well to combine.
In a food processor, add the rinsed beans and the garlic mixture. Blend well.
Using an oven safe 8oz ramekin, bake dip for 15-20 minutes or until bubbly and warm.
While the Bean Dip bakes, slice the french baguette into 1/2 inch slices and drizzle with olive oil. Toast until golden brown.
Once the bean dip is done baking, sprinkle with bread crumbs and fresh parsley. Serve immediately with toast for dunking.
If you love this recipe as much as we do, go check out Carla’s website with loads of other yummy goodness. Her recipes can be found here: Carla Hall.