I have been wanting to post an easy, low fat recipe for a creamy sauce for a while now. This white bean cheesy dip is all that and more. And 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. That one always seem to be on the verge of exploding, or it for sure seemed that way.
I do love the speed with which this pressure cooker 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, you don’t have to cook it from scratch.
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, but also as a layer between lasagna sheets or in quesadillas. If you would add some almond milk and make it a bit thinner and the white bean cheesy dip can easily become a sauce for an old fashioned macaroni and cheese.
What are the health benefits of beans you might ask …
Beans are a great source of plant based protein, they contain a large amount of nutrients like folate, zinc, iron, magnesium and fiber. Beans are rich an antioxidant called polyphenols, these fight the effects of free radicals. Free radicals have a huge effect on the body from physical aging to cancer and inflammation so better to disable them.
Beans are a staple food in the longest living populations of the world where it is daily on the menu. Beans are also very economical and easy to find.
For an other super healthy, anti-inflammatory dip check out my Turmeric Dipping Sauce. If you like this recipe you can print it or pin the picture below to your Pinterest board. And let me know if you tried it!
Tina x
White Bean Cheesy Dip
Ingredients
- 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
- 1/2 lemon, juiced
- sea salt and pepper to taste
Instructions
- The cooking time depends on how you cook your beans, or if you get it from a can. Add all the ingredients to a blender or food processor and process until creamy. Taste and season more if needed.
