Easy Ranch Dip

By Jennifer McCann ,

Ingredients

Makes about 2 cups

  • ½ cup plain soymilk
  • 1 tablespoon fresh lemon juice
  • One 15 oz can white beans, rinsed and drained
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper
  • Salt and pepper to taste

Directions

  1. Combine soymilk and lemon juice, and set aside for 2 minutes while the mixture curdles.
  2. Add soymilk and beans to a blender, and process on high for 2 minutes, or until completely smooth.
  3. Spoon the dip into a bowl, and stir in the remaining ingredients. Cover and chill in the refrigerator before serving.

Recipe used with permission from Vegan Lunch Box, by Jennifer McCann (Little "s" Press, 2006).

Loading ...