In light of spring and my push to eat more veggies this week I made a lovely veggie dip today. This dip is refreshing, nutritious and colorful, just in time for spring! Feel free to dip crackers, tortillas, carrots, cucumbers, cherry tomatoes, celery, broccoli, cauliflower and what ever else you heart desires into this bad boy. You can also us it on sandwiches and bagels to add an extra kick of flavor and nutrition instead of resorting to high calorie low nutrient dense spreads like margarine and pesto. If you can think of anything else you can eat the dip with, please let us know by commenting below!
Spinach White Bean Dip
Makes: 4-6 servings Pre-time: 5 minutes Cook time: 0 minutes
- 1 can of white kidney beans
- 1 tbsp vegan mayonnaise
- 1 garlic clove
- 1 lemon, juiced
- 1 tsp sea salt
- 1-2 tbsp dill, chopped
- 1 cup frozen spinach, thawed (or 4 cups of fresh spinach, steamed and drained)
- In a high speed blender or food processor, combine all ingredients and blend until smooth. Taste and add more lemon, dill or salt to your liking.