I had planned to make the meal professed as "The Best Coconut Soup Ever" for Meatless Monday this week. I bought all the unusual ingredients at an ethnic market and then when it came time to make it, I just wasn't in the mood for a heavy soup. Also, I did not want to go back to the grocery store.
Feeling desperate, I turned to Pinterest. There in my Meatless Monday folder was a Spicy Asian White Bean Dip which I knew was perfect because 1. I had all the ingredients and 2. I am currently obsessed with Sriracha hot sauce; I put it on everything from soup to eggs.
Sriracha White Bean Dip
- 1 15oz can of white beans
- 1 Tablespoons olive oil
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili
- 1 large clove of garlic
- 1/2 teaspoon curry powder
- 1/4 cup of water
- 1 Tablespoon lime juice
Add all ingredients to your Vitamix or blender combine until smooth.
This dip is so versatile it can be served with carrots, celery, pita bread or crackers or it can be used as a spread on sandwiches. It has a little kick, but even my mom who has a spice aversion enjoyed it. This is also a protein packed after school snack that the kids will ask for more.
Make this tonight and surprise your family or enjoy it all to yourself. Remember to come back and let me know how it turned out.
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