I happen to love the blog www.dailygarnish.com She is a smart cookie with a wit about her. When you read her recipes you connect with a spirit of goodness. She went to school at Johnson and Wales University, Providence, Rhode Island. (son number one and daughter in law just happened to have gone there). She lives in Seattle and she is a Vegan cook and has a wonderful way with recipes. This is one of her delightful offerings.
You already know, I try to have an appetizer ready 3-4 times a week before dinner. Make this and put it in front of the kiddos playing a video game. I am quite sure the veggies will disapear & you might have a discussion about the word “vegan” at the dinner table tonight. The husbands won’t say a word, their mouths will be filled with cucumber slices dipped into yummy dip.
You will fall head over heels in LOVE with this one. Healthy, DELICIOUS,
cheap inexpensive and oh my goodness easy.
1 can of Tri-Beans, drained (Fred Meyer 99 cents) , 2 tablespoons of Nutritional yeast, 2 Tablespoons fresh lime juice, 1/2 teaspoon Kosher salt, a sprig or two of cilantro, toss everything in the food processor. Whirl around until it becomes dip. Ta Da
Say Grace and dig in!