When it comes to salty, crunchy foods, I have very little willpower. You can keep your chocolate and your ice cream; just give me the chips. It’s because I have so little control over potato chips that I either try to avoid them or I make my own Homemade Baked Potato Chips. So when a crunchy snack comes around that’s healthier and is also vegan and gluten-free, I’m in heaven. Plentils from Enjoy Life Foods are made from lentils.
We all know that lentils are healthy. People have been enjoying these legumes since ancient times and they are still a favorite when it comes to a plant-based form of protein. Enjoy Life Foods has taken lentils and created a better chip that is not only packed with protein but is delicious.
Enjoy Life Foods is dedicated to providing people with food that is free of the most common allergens. Plentils are free of the 8 most common allergens so people with allergies or celiac disease can eat them without worry. Plentils also have 40% less fat than the leading potato chip and there are no artificial ingredients.
Plentils come in 4 amazing flavors: Light Sea Salt, Margherita Pizza, Dill & Sour Cream and my favorite, Garlic & Parmesan. All flavors are vegan and gluten-free.
When Enjoy Life Foods sent me some Plentils to try, the Garlic & Parmesan didn’t even last the night. We just munched those down!
And then the Dill & Sour Cream disappeared….imagine that! But before any more Plentils vanished, I made a dip to go with the Light Sea Salt flavor. I don’t usually like dips that much but I made the most amazing, delicious dip ever.
My Italian White Bean Dip is simple and takes just a few minutes to make. I saute the cannellini beans in some olive oil with garlic and oregano before pureeing them and adding lemon juice. If you choose to, you can just put the beans straight into the food processor without sauteing them and save an extra step. However, sauteing them adds a richness and deep flavor that I find irresistible.
Before serving, I top the dip with extra oregano, paprika and a drizzle of extra-virgin olive oil. Yum!
This dip is so good, I had it for breakfast on toast one morning. It’s rich, creamy and the Italian flavors are delicious. I put out the dip with the Light Sea Salt Plentils and everything disappeared! They go together perfectly!
Check out Enjoy Life Foods’ web site and the Plentils web site for more information and get yourself some Plentils. Then if you have no control over crunchy snacks, you can feel better about it because you’re eating lentils. Enjoy them with my Italian White Bean Dip. Enjoy!
Thank you, Enjoy Life Foods, for the healthy and delicious Plentils!
Italian White Bean Dip
GF, SF
2 Tbs. extra-virgin olive oil
A pinch of red pepper flakes
3 cloves garlic, minced
2-15 oz. cans cannellini beans, drained and rinsed
1 tsp. dried oregano
Salt and pepper to taste
2 Tbs. fresh lemon juice
Paprika, dried oregano and extra-virgin olive oil for garnish
Heat the oil in a skillet over medium heat. Add the red pepper flakes and the garlic and cook for just a minute to infuse the oil. Add the beans to the skillet and toss to coat them in the infused oil. Season the beans with oregano, salt and pepper. Cook until the beans are just starting to change color.
Transfer the beans to a food processor and puree until smooth. Add the lemon juice to taste. Transfer the dip to a bowl, cover with plastic wrap and refrigerate until ready to use. Garnish with a bit of paprika, dried oregano and a drizzle of extra-virgin olive oil.
The “V” Word: Say it. Eat it. Live it.
Print Italian White Bean Dip Author: Rhea Parsons Recipe type: Dip; Spread; Appetizer Cuisine: Italian Ingredients- 2 Tbs. extra-virgin olive oil
- A pinch of red pepper flakes
- 3 cloves garlic, minced
- 2-15 oz. cans cannellini beans, drained and rinsed
- 1 tsp. dried oregano
- Salt and pepper to taste
- 2 Tbs. fresh lemon juice
- Paprika, dried oregano and extra-virgin olive oil for garnish
- Heat the oil in a skillet over medium heat. Add the red pepper flakes and the garlic and cook for just a minute to infuse the oil. Add the beans to the skillet and toss to coat them in the infused oil. Season the beans with oregano, salt and pepper. Cook until the beans are just starting to change color.
- Transfer the beans to a food processor and puree until smooth. Add the lemon juice to taste. Transfer the dip to a bowl, cover with plastic wrap and refrigerate until ready to use. Garnish with a bit of paprika, dried oregano and a drizzle of extra-virgin olive oil.
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