Ingredients
- 1 15 oz can of organic Cannelini white kidney beans (I like Eden Organic as they are organic AND their cans have BPA free lining)
- 2 tbsp apple cider vinegar
- 2 tsp country dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp celtic sea salt
- celery
- baby bok choy
- carrots
- cucumber
- raisins (if desired)
Directions
drain and rinse beans. Add beans, apple cider vinegar, mustard, garlic powder and sea salt and mush together and mix until smooth. I put it all into my Magic Bullet mini blender and puree for 30 seconds until smooth.
For the kids, put the dip into celery stalks and dot the tops with raisins which add a great sweet taste. You can also use carrots or cucumber and bok choy. Be sure to make it all with the kids and get them to be creative, especially with the raisins. This high protein snack has been kid tested and kid approved with a big thumbs up!
As an appetizer, the bok choy makes a beautiful presentation and tastes delicious as a healthy alternative to crackers. Feel free to add a few rasins to the dip itself if using just for dipping.
Notes
Once again, this is very quick and easy (10 minutes if you include the time it takes to take everything out of the fridge and pantry!) and made with ingredients you probably already have. Enjoy!