I have been wanting to post an easy, cheesy, low fat recipe for a sauce for a while now. What better time to use the pressure cooker I have been sent to try out! I remember the old fashioned pressure cooker my mom had, well, this is nothing like it. I do love the speed with which it works, especially when cooking beans and such. The cannellini beans were pre-soaked, something I always do to make them easier on the digestion, and cooked in 30 minutes. It has many options you can choose and will be trying more of these.
And now on to the recipe … you can of course make this with regular cooked or canned beans and a baked or steamed potato.
I cooked the beans for 30 minutes and the sweet potatoes for 20, this depends on the size of the potato. The beans should be nice and soft, that will make the dip creamier. Just look … so good!
Delicious as a dip, bu also as a layer between lasagna sheets or in quesadillas. If you would add some almond milk and make it a bit thinner it can also become a sauce for an old fashioned macaroni and cheese.
Check out how I make it through the link, you find the printable recipe below,
Let me know if you tried it!
White Bean cheezy dip, fat freePrint This
- 1 and 1/2 cup cooked white cannellini beans
- 1 large sweet potato steamed
- 1/4 cup nutritional yeast
- 1 Tbsp. onion powder
- 1/2 tsp. garlic powder
- juice of 1/2 lemon
- salt and pepper to taste