Creamy Vegan White Bean Ranch Dip

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

September 19, 2013 • 8 comments

Ranch dressing….what’s not to love? The complex blend of herbs, spices and salt. The acidic tang of buttermilk. Its versatility on vegetable crudités, French fries, and dare I mention bad pizza crust? But the downside: 2 tablespoons delivers 145 calories, 13% of the Daily Value for sodium, and a meager amount of micronutrients. While I’m not saying you need to completely cut it out of your diet if you love it like I do, try to think outside the box in the dip and spread category. In this quick recipe, ranch flavor transforms into a nutritious, fiber-filled, plant-based white bean dip. Slathering it on raw vegetables, crackers, pita, and as a filling in wraps, brings you another step closer to eating clean.

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Creamy Vegan White Bean Ranch Dip

1 small garlic clove, peeled

1 (15-ounce, or 425 g) can white beans, rinsed and drained

1 tablespoon (14 g) vegan mayonnaise (or use regular expeller-pressed canola oil mayo)

1 tablespoon (15 ml) fresh lemon juice

1 tablespoon (4 g) packed fresh dill sprigs (or 1/4-1/2 teaspoon dried dill)

1 teaspoon (5 g) nutritional yeast seasoning

1/2 teaspoon onion powder

1/8 teaspoon salt

Pinch freshly ground black pepper

1 teaspoon (1 g) chopped chives (optional – I just bought a chive plant, so was dying to use it)

Place garlic in a food processorand whir until minced. Add white beans, mayonnaise, lemon juice, dill, nutritional yeast, onion powder, salt and pepper and run until smooth. Stir in chives. Preferably chill for a few hours before enjoying.

Prep time: 15 minutes

Cook time: 0 minutes

Makes 8 servings, 2 tablespoons each

Nutrition Facts (per serving): 70 calories, 2 g total fat (0 g saturated fat, 0 g trans fat), 50 mg sodium, 0 mg cholesterol, 11 g total carbohydrate (2 g fiber), 5 g protein, 9% DV iron, 5% DV calcium, 0% DV Vitamin A, 1 % DV Vitamin C.

Disclosure: This post contains Amazon Affiliate links.

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Creamy Vegan White Bean Ranch Dip

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: September 19, 2013

• Yield: 2 tablespoons (8 Servings)
• Prep: 15 mins

Creamy, vegan Ranch dressing substitute is packed with flavor, protein, and fiber and is perfect for dipping.

Ingredients

• 1 small garlic clove peeled
• 1 can (15-ounce, or 425 g) white beans rinsed and drained
• 1 tablespoon (14 g) vegan mayonnaise or use regular expeller-pressed canola oil mayo
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon (4 g) packed fresh dill sprigs or 1/4-1/2 teaspoon dried dill
• 1 teaspoon (5 g) nutritional yeast seasoning
• 1/2 teaspoon onion powder
• 1/8 teaspoon salt
• 1 pinch freshly ground black pepper
• 1 teaspoon (1 g) chopped chives optional – I just bought a chive plant, so was dying to use it

Instructions

1. Place garlic in a food processor and whir until minced. Add white beans, mayonnaise, lemon juice, dill, nutritional yeast, onion powder, salt and pepper and run until smooth. Stir in chives. Preferably chill for a few hours before enjoying.
   

• Cuisine: Vegan
• Course: Snack
• Skill Level: Easy