Creamy, smooth, decadent---you will barely believe that this is dairy free. This bean spread, or a variation with garbanzo beans, is my go-to for a potluck or a party. I know it's a clean eats dip that everyone will love! Even kiddos.
I encourage you to try different beans, try different mix ins, spread it on crackers, use it as a veggie dip, or a spread on sandwiches. The possibilities are endless. I like to make a big batch and take it for lunch over a bed of salad greens. So easy and very satisfying. This spread is so dang easy to make up and lasts for almost a week in the refrigerator.
I say, make a big batch and snack healthy for the week!
- 2 cups cooked cannellini beans-or other white bean (or 1 can)
- 3 spring onions, finely diced
- 1/2 red onion, diced
- 1 stalk celery, diced
- 1/2 cucumber, seeded and diced 2 T capers (*optional)
- 2 T Stone Ground Mustard
- Juice of 1/2 lemon
- sea salt and fresh cracked pepper, to taste