Kids are always hungry. At least mine are. Always seems to happen when it’s post-afternoon-snack-but-its too-early-for-dinnertime. I try to beat them to the punch when I can. I find that if you stick a plate of veggies in front of them, 9 times out of 10 they will eat them. Although it is “mindless” eating and that tends to be taboo these days, I am a-okay with mindless veggie consumption. This dip is one that I found from Joy Bauer. http://www.joybauer.com/healthy-recipes/tuscan-bean-dip.aspx
My kids approved. As a matter of fact, they used spoons for final scooping. That’s a good sign.
Super simple. With an entire can of beans for protein, this has nothing to feel bad about, other than potential garlic breath.
Tuscan Bean Dip
Ingredients:
1 can cannellini beans (basically white kidney beans), rinse and drain the goop. yuck!
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
2 tablespoon chopped, fresh basil OR dried basil (but reduce…fresh to dry ratio is 3:1)
1/2 teaspoon sage, fresh, chopped
2 cloves minced garlic
1/8 teaspoon red pepper flakes
ground pepper
1/4 teaspoon kosher salt
In a medium bowl, mash the beans with a hand-held potato masher. Stir in the next 6 ingredients. Season to taste with the salt and pepper. Serve with cold veggies for a winning combination.
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| It might not be pretty, but it more than makes up for it in flavor. |
My Foodie Call 