What: An easy, toddler and kid-friendly White Bean Dip for your blender. 4 batches later, I can’t stop making this stuff. It’s really satisfying and feels rich. It’s just a bonus that my son eats it too. 🙂
When: Have 30 seconds?
Why: Beans are so good for you (particularly by providing antioxidants, B vitamins, protein, fiber and iron), and this versatile dip is as appealing to kids as it is to adults. I spread it on toast, serve it with Smoked Salmon, use it as a simple dip for Carrot Sticks, or as a sandwich condiment for myself or my son. Any chance to get extra nutrition in your kid in no time flat is one you should take.
How: I like to add a little bit of green freshness to brighten this smooth and silky dip. Baby Spinach Leaves work nicely but any dark salad green will do. You could even sub in herbs to your liking such as a tablespoon of Italian Parsley or a pinch of Rosemary. For kids, the mellow flavor of Spinach is an easy sell.
Baby Bean Dip
Makes about 8 Servings
1 Can (15.5 Ounces) Low Sodium Organic Cannelini or Great Northern Beans (we prefer Westbrae Brand) well rinsed and drained.
1-2 Tablespoons Extra Virgin Olive Oil (2 Tablespoons makes a richer tasting dip but both amounts work)
1.5 teaspoons Red Wine Vinegar
5-6 leaves Baby Spinach
1/4 teaspoon Salt
Dash of pepper
Blend until smooth and serve! Keeps 4 days in the fridge.