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.
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
- In a food processor, combine first six ingredients. Puree until smooth. Season with salt and pepper.
- Place puree in a serving bowl, and drizzle olive oil over the top. Serve dip with toasted pita chips and cut veggies.