The sprinkles made me do it.
Sprinkles can be very convincing.
Yesterday, one of my friends threw an impromptu party, and we were all supposed to bring a dish to share. Since a lot of people came straight from work, there ended up being an overwhelming number of packaged hummus containers, spinach dips, and pre-cut veggie trays. However, one dish stood out from all the others:
A giant bowl of buttery vanilla cake batter.
Cake batter healthy enough that you can eat it with a spoon.
Cake Batter Cookie Dough Dip
(can be gluten-free)
Recipe found here: Recipes with Beans.
- 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
- 3 tbsp cashew butter or a butter-type spread like Earth Balance (See nutrition link below, for all substitution notes on this recipe) (43g)
- 1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)
- 2 1/2 tsp pure vanilla extract
- 1/8 tsp baking soda (to everyone who’s been asking: this is for flavor)
- heaping 1/8 tsp salt
- 3/4 cup xylitol or sugar (or coconut sugar or evaporated cane juice) (160g)
- 1/4 tsp butter extract (adds a cake-batter flavor, but you can omit) (It is vegan.)
- 1/4 cup quick oats (20g) (or ground flax or rolled oats, or even 1/4c cake mix)
- optional: sprinkles!
Drain and rinse beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. (If you must use a blender, please read my notes in the “nutrition info” link below, before attempting.) Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!
What’s your favorite party dip?
Spinach-artichoke dip? Seven Layer Dip? Or something sweet, like pumpkin or cookie dough dip? Here in Texas, queso is really popular. And of course guacamole.
Link of the Day:
That look so delicious!
Did everyone eat it with a spoon or eat it like a regular dip with vegies or fruit?
I am a hummus girl, through and through. But pumpkin and cashew dip is AMAZING as well 🙂
I put out a tray of graham crackers, sliced bananas, and strawberries. People mostly put some on their plate so they could double dip and better coat the fruit. 🙂
I love all of your substitution notes for your recipes. You are so considerate of your readers’ needs. I hope your cookbook is going well. You rock Katie!
I love sprinkles. I always went straight for the sprinkled donut when I was little. Okay… I still do!
I’m sure it did stand out! Hope you had fun 🙂
My favorite dip is guacomole. I absolutely love avocado!
Katie, you’ve turned my frown upside down! You are a doll and these two recipes made my day. You made the Cake Batter Dip just in time for my birthday (July 14th)! Best gift ever. I’ve tried 3 of your bean desserts and they are so good, looking forward to this one. You are gifted, thanks for sharing your genius with the rest of the world!
Much Love!
Eileen
Aw happy (early) birthday!
Oh.my.goodness. I need to make this ASAP, as in, as soon as I can get my hands on some raw chickpeas, because I’ve heard that the canned stuff tastes too much like beans in these dips and gives people stomachaches…
Sounds tasty! I think I’d like to dip pretzels in it. Sweet and salty yumminess. 🙂
Just made this!!!!
It’s half gone. 😛
Caution on the sprinkles and much food coloring! If it does not clearly say it comes from plant based source, it can come from petroleum. Very unhealthy if so….=(
Yum! I want a bowl of this!