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.

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Prep Time 5

Total Time 5

Servings: 6 people

Course: Appetizer, Side Dish, Snack

Ingredients Equipment Method

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

Equipment

high speed blender

Method

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!