On a ‘oh-my-god-these-are-so-cute-AND-on-sale’ whim…I bought a set of individual casserole dishes. And I LOVE them. But to justify my purchase of said cute-but-not-entirely-necessary dishes, I want to use them all of the time. We were having people over for some casual drinks one cold night and I thought of the perfect plan for using the casseroles and having a delicious snack to go with said drinks. Hot dips. In my experience, if you get served a hot dip it’s invariably cheese based. Often served in a cobb loaf. Nothing terribly wrong with that…but we were having mac and cheese for dinner. Didn’t want to over-do the cheese. Plus one attendee doesn’t really do cheese. My mind was blown when I was first served warm hummus – essentially chick pea mash and now it’s become a frequent side dish in my house. Which made me think of my white bean dip. I love it because it only contains a handful of ingredients, all of which are always in my pantry so it can be made in under 5 minutes when unexpected guests come around. That is pretty much flavoured white bean mash if you heat it up!
Knowing a few of my readers are vegan, and already rebelling against the hot cheese dip in my head, I thought I would make the second dip vegan too, seeing as my first one was by sheer coincidence. I had some roasted beets waiting for me in the fridge and basically came to the same conclusion as with the white bean dip. I could make a beetroot mash and serve it as a dip. To the beets I added coconut cream to help loosen the mixture while adding that sweetness that pairs beautifully with the earthiness of beetroot, and then chia seeds to help it gel and give it a lovely texture.
Pop both in casserole dishes, heat in the oven for 30 minutes and voila!
White Bean Dip
One tin white beans5 sundried tomatoes in olive oil
1 tsp mixed dried Italian herbs (basil, thyme, oregano, parsley)
1-2 tsp sriracha (to taste)
Salt & pepper to taste
Preheat your oven to 150C
In a food processor, combine the white beans, sundried tomatoes, sriracha and herbs. Process until a smooth paste. Add olive oil from the tomatoes if you need more liquid to form a proper dip consistency. Taste and add salt and pepper.
Put in a casserole dish and heat for 30 minutes or until warm through.
Roast Beet Dip
2 roasted beetroots¼ cup coconut cream
¼ tsp caraway seeds
2 tbsp chia seeds
Salt & pepper to taste
Preheat oven to 150C
Chop the beets into quarters and add to your food processor with the coconut cream and caraway seeds. Process until smooth. It will be fairly liquid at this point. Add salt and pepper to taste. Add the chia seeds and pulse to distribute.
Put in a casserole dish and leave to sit for 15 minutes while the chia seeds absorb some of the liquid and makes it a more dip-like texture. Heat in the oven for 30 minutes or until completely warm through.