Vegan Deviled Egg Dip made with white beans
Vegan deviled egg dip is made with puréed white beans, a cleaver blend of seasoning that makes this eggless dip taste like eggs, and topped with sliced olives, fresh dill, everything bagel seasoning, and crushed pickle chips.
Equipment
- high speed blender
Ingredients
Ingredients that go in the blender
- 1 can White beans, drained and rinsed I used Cannellini beans
- 1/2 tbsp nutritional yeast
- 1/4 tsp black salt
- 1/4 cup water Add more if needed to blend
- 1/8 tsp smoked paprika
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp nutritional yeast
- 1/8 tsp black pepper
- 1 tsp whole grain Dijon mustard can substitute any mustard
- 1/2 tsp horseradish
Ingredients for garnish
- 1/2 tsp everything bagel seasoning
- 2 tbsp olives, sliced thin
- 1 tbsp fresh dill, chopped
- 2 tbsp pickle chips, crushed leave off if you want recipe to be completely oil free
- 6 servings sliced bagel, chips, or veggies of choice
Instructions
- Place all of the ingredients listed under "Ingredients that go in the blender" into a blender.
- Blend on high for about 1 minute until smooth. If you need a little more water to allow the dip to blend properly, add a tablespoon as needed
- Scoop blended ingredients into a serving bowl
- Top with sliced olives, dill, everything bagel seasoning and crush pickle chips.
- Serve with sliced bagels, bread, veggies, or chips of your choice. Enjoy!
