Ayah gifted me this wonderful cookbook for my birthday this year.
I’m overwhelmed by all of the amazing recipes. They’re all very approachable, healthy, family friendly, affordable vegan recipes that you can toss into your slow cooker as you go about your day.
Even with a meat loving husband, there are a ton of recipes in here that will go over well in our household. The first one to catch my eye was this smokin’ chipotle bean dip.
The recipe is very straight forward and combines pinto beans, salsa, water, chipotle and chili powder for a hearty crowd pleasing dip.
It gives you the option of serving with shredded vegan cheese on top, but I served this naked with a side of Mary’s crackers before dinner.
If you were having a crowd over you could easily use this as a base for a layered dip. If the crowd is vegan, maybe layer with some guacamole, cashew cream and Daiya cheese? The options are endless.
Here is the recipe, have fun with it!
- 1½ to 2 cups cooked pinto beans, mashed, or 1 (15-ounce) can beans, rinsed, drained, and mashed
- ¾ cup tomato salsa, purchased or homemade
- ¼ cup water
- 1 tbsp minced chipotle chile in adobo (or to taste – I used more)
- 1 tsp chili powder
- Lighty oil the slow cooker with cooking spray. Combine ingredients, stir to mix well, cover and ook on low for 3-4 hours.