Dip: Super Bowl Snack

By blum099

Super Bowl Sunday is upon us, and you know what that means – snacks! Standard football-watching fare doesn’t typically fall into the clean-eating category, but Chef Morgan’s recipe for Roasted Onion Dip is as nutritious as it is delicious. Whether you’ll be tailgating in New Orleans or watching the big game from home, this dip will give those unhealthy alternatives a run for their money!

Ingredients

• 1 head garlic
• Drizzle olive oil
• 1/2 onion, diced
• 1 (15 oz.) can cannellini beans (choose a BPA-free brand)
• 3 tablespoons Vega Antioxidant Omega Oil
• 2 tablespoons vegan worcestershire sauce
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh chives
• Salt and pepper, to tast

Preparation

Step 1

Preheat oven to 400 degrees (F).
Cut the top off the head of garlic, leaving the root end intact. Place garlic in a square of tin foil and drizzle with olive oil, salt and pepper. Fold foil over garlic.
Place diced onion in a square of tin foil. Drizzle with olive oil, salt and pepper. Fold foil over garlic.
Place garlic and onion packages on a baking sheet. Bake for 30 – 45 minutes.
In the meantime, rinse cannellini beans and place in a food processor. Blend with Vega Antioxidant Omega Oil, worcestershire sauce and balsamic vinegar until smooth and transfer to a bowl.
Squeeze roasted garlic from its peel. Mash roasted garlic and mix into bean puree. Add roasted onion and fresh herbs and season with salt and pepper.
Serve with fresh veggies or baked root vegetable chips.