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“Mayonnaise” or Dip with Cannellini and Potato
Recipe by: Christa Bauman
Servings: 2 cups
1 Peeled Cooked Potato (preferably cooked with skin on, then peeled, for more nutrition)
Juice from 1/2 to 1 lemon
1 (15-16 oz) can of cannellini beans with salt (drained) OR undrained for a softer dip
Optional add-ins: paprika, Mrs Dash, fresh garlic, roasted garlic, scallions, roasted red peppers, sun dried tomatoes, black olives (for a special treat)
1/4 tsp salt (if needed)
Break up potato and put in blender with some lemon juice. Blend until smooth. Add beans and blend again. Now taste for salt and tang (if too tangy, add a tiny bit of sugar or other sweetener). You can now add whatever your heart desires to flavor it.
This is good as a:
– Hellmann’s mayonnaise substitute (for me no other mayo would do)
– Spread on toast
– Spread for Bruschetta
– Dip (if flavorings are added)
December 6th, 2012 at 5:21 pm
I just made this today, and… Hm.
There is no measurement listed for the potato, so I just used a medium sized Yukon Gold (turned out to be 4oz after baking).
I also didn’t have canned beans, I used freshly cooked ones, measured at 12 oz, since I figured a 14-15oz can drained would have about that much beans.
Then, I added 1 Tbsp of lemon juice.
My vitamix wouldn’t even blend the stuff.
I added another Tbps of lemon juice… then 2 Tbsp of water… still wouldn’t blend.
Added 1/4c of plain almond milk – no go.
Added ANOTHER 1/2c of the almond milk… and it finally started blending, though I had to constantly go at it with the tamper.
I tatsted it at this point, and…. nothing.
I added 1 tsp of salt, and a scant 1/2 tsp of dry mustard…. and now it just tastes like a bit of lemony ‘dip’. Not to mention, that even with all that, even my Vitamix WITH the tamper had trouble mixing it up! :/
I was excited to find an oil free ‘mayo’ substitute recipe – but I’m just not sure what to think of this. Overall, I’m disappointed. 🙁