Dinner wasn’t good tonight folks. So I won’t be sharing that recipe. But I will be sharing a recipe for a dip I made to take to Easter (if it makes it there).
Spicy Asian White Bean Dip, original recipe from whiteonricecouple.com
- 1 15. oz can of white beans (rinsed)
- 1 Tbs olive oil
- 1 Tsp sesame oil
- 2 Tsp soy sauce
- 2 Tbs sriracha hot sauce
- 1 large clove of garlic
- 1/2 Tsp curry powder
- 1/4 c. chicken broth (add more to make dip creamier)
- 1 Tbs lime juice
I don’t own a blender, I own a Ninja. The Ninja is an infomercial product my dad sold me on. He uses it for prepping soups, stews, salads, and more. I used it for chopping onions, making salsa, and margaritas. It’s one of my favorite kitchen appliances.
This is spicy/hot so beware if you don’t like spice you probably won’t like this. I plan on bringing this to Easter and serving it with Reduced Fat Wheat Thins. It would also be good on some crusty french bread.
And for dessert — I made more steel cut oatmeal and ate one serving with blueberries, walnuts, and mini chocolate chips. Yum!
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