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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.
Maple chipotle sauce can be purchased 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 beans and draining off the liquid.
Place the maple chipotle sauce and the 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 too thick, 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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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!