Day 16 of Vegan MOFO!

My love for kelp (click on link for nutritional information) came about when my mom made Fishy Taco’s. Finally a way to fill the void for that seafood flavor I had once loved. Since then I have played with it a few times. I craved tuna fish so I made a mock “tuna” salad. I wanted cocktail sauce for some reason so I made croquettes to dip into it. I never liked crab but oddly enough loved my grandma’s crab dip so today I decided to recreate it.

Yes, when you see the list of ingredients it may seem over whelming but this dip is super easy. My hubby never liked seafood and I am pretty sure it has too much of that flavor for him to appreciate this so I already told him he could take care of him and the kiddos dinner because I plan on getting sourdough and eating some dip! Just wish I had the sourdough bowl for the picture.

Kelp White Bean Dip
15 oz can white beans, drained and mashed
8 oz vegan cream cheese
1/3 cup vegan sour cream
2 tbsp vegan mayo
1 tbsp yellow onion diced (you can also use green or red)
1/4 tsp old bay seasoning
1/2 tsp dill + extra to sprinkle on the top when serving
1/2 tsp kelp
1/4 tsp sea salt
1 tsp white vinegar
1 tsp vegan Worcestershire sauce
1 tsp fresh lemon juice
1/8 tsp hot sauce
1/4 tsp garlic powder
1/4 tsp lemon pepper
1 tsp yellow mustard
1 tsp nutritional yeast

Put all ingredients except beans in a blender or food processor. Blend until well mixed, creamy and smooth.  Combine blended ingredients with beans. Refrigerate for at least two hours. I tried after two hours and again the next morning.  The flavor definitely enhances the longer it sits so I recommend making it the evening before. Serve (in a bread bowl preferably) with dill sprinkled over the top.