I may not be the biggest fan of football – but I sure do love the snacks. 7 layer taco dips, fried foods – I mean it’s pretty hard to resist. Plus, since we are mere mortals with only 1 TV in the living room, Joe often likes to go out to watch the games on Sunday so he can see all of them at once. (I don’t get it.)
But this dip is my new secret weapon. See, my plan is to entice him to watch football at home with snacks- secretly healthy snacks! This dip is all protein, fiber and healthy fat – not empty calories. Oh and did I mention it’s delicious? I mean like, I ate the whole thing last Sunday delicious. (Ooops) I served it (to myself) in my Pumpkin Bread Bowls, and it was amazing. I based it off this sour cream and onion dip I used to make (delish, but super unhealthy) and decided to through in some “bacon” for good measure. My plan is definitely working – because he’s already asking when I’m going to make it for him. So let’s talk dips, chips and healthy snacks!
Delicious and healthy as this dip is, I definitely need to lay off eating the whole thing at once…. I went wedding gown shopping this weekend, and seeing the harsh reality of my body corseted up was…. a little less fun than I expected. I’m still sticking with my fitness plans, and I’m happy with how I look, but I think from now on I’ll actually just stick to serving sizes….
But single serving size or not, this is delicious in a bread bowl! I made one large one to put it in and another smaller one to cut up and dip into the bowl. I also really love eating dips with pumpernickel and sourdough breads, so you may want to try that too!
I know I pumpkin overloaded you lately – so today was a little break from all that. But later in the week I have one more pumpkin recipe for you – a super healthy, 4 ingredient, 5 minute dessert. It’s like whoa.
I hope you had fun getting a sneak peak at my dress shopping last weekend. Coming up I’ve got more yummy fall treats (Could figs please come into season again already!! ) Make sure you are following me on Facebook, Twitter, Instagram and Pinterest for more behind the scenes pics of what I’m making and eating, plus Oreo silliness! Stay tuned!
- 1 cup raw, unsalted Cashews
- 1 cup Soy Milk + 1/3 - 1/2 cup Soy Milk
- 2 cups cooked Northern White Beans, cold
- 2 tablespoons Agave Nectar
- 2 tablespoons Nutritional Yeast
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Dried Minced Onions
- 1/8 teaspoon Salt
- 1/2 cup large Coconut flakes
- 1 tablespoon Soy Sauce
- 1 tablespoon Liquid Smoke
- 1 tablespoon Agave Nectar
- Soak cashews in 1 cup of soy milk overnight, or until they have absorbed about half the milk. Once cashews have soaked, reserve excess milk for mixing into the dip, or pour back into the container.
- In a food processor ( Unless you have a great blender like a Vitamix, I strongly recommend using a mini food processor), mix cashews, beans, agave, nutritional yeast, garlic powder and salt, slowly adding 1/3 - 1/2 cup Soy Milk, until mixture is smooth but not watery.
- Chill dip in fridge as you prepare the "bacon".
- Preheat oven to 300. Mix coconut flakes, agave, liquid smoke and soy sauce and bake on a foil lined sheet for 10-12 minutes, or until darkened and crispy but not burned. Let cool and mix into dip.
- Serve chilled in a bowl or bread bowl.