tuscan bean dip

bean dip

One way to get your little foodies to eat vegetables: a good dip. And by “good” I mean anything that’s not ranch dressing or ketchup.

This dip is fabulous. Why I’m a fan:

  • Dip can be made in literally less than 5 minutes.
  • We usually have all of the ingredients in the pantry.
  • Three out of four children love it.

And if I happen to make this for you, I promise not to drag my finger through it.

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When the veggies were gone (in about 10 minutes), we made pita chips: split and quarter whole wheat pitas, brush with olive oil, sprinkle with kosher salt, and toast.

Tuscan Bean Dip

inspired by Everyday Food

  • 1 can cannellini beans, drained and rinsed
  • 2 tablespoons extra virgin olive oil (more for drizzling)
  • 2-3 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried red pepper flakes
  • Coarse salt and ground pepper
  1. In a food processor, combine first six ingredients. Puree until smooth. Season with salt and pepper.
  2. Place puree in a serving bowl, and drizzle olive oil over the top. Serve dip with toasted pita chips and cut veggies.
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