“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)

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