Tangy White Bean Dip

Ever since my toddler learned to say the word “dip” he has been requesting it with every meal, including breakfast! He loves dunking breadsticks in hummus, apple slices in vanilla yogurt, and French fries in ketchup. Not only is the dipping activity good fine motor practice for him, but it gives him a little taste of independence while giving me a little freedom to do other things while he is feeding himself—like eat my own meal! Today I experimented with a tasty new healthy dip, which he enjoyed eating with sesame breadsticks and celery. Make that two of us; I liked it too!

bean dip1 can (19 oz.) white kidney beans, rinsed and drained
1 tsp. chopped garlic (or 2 cloves)
1 tbsp. olive oil
3 tbsp. plain yogurt (I like Astro Balkan style)
1 tbsp. dried dill
3 tbsp. lemon juice
1 tsp. paprika
1 tbsp. honey
3 tbsp. grated Parmesan cheese
Salt and pepper to taste

Place all ingredients in a food processor. Blend until smooth. Serve with breadsticks, crackers, and/or veggies. Refrigerate any leftovers.

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