Name a kid who doesn’t love to dip and I will crown him the first ever child of Dip Denier-ville Dips are fun. Dips are messy. Dips make it almost acceptable to stick your fingers straight into your food and lick it off. It’s the same allure that draws kids to ketchup, except that ketchup is usually a vehicle for inhaling french fries and nuggets.
I like to take that same dip appeal and use it to draw my kids into eating healthier things (ahem, vegetables). Vegetables on their own are great and healthy, but to extend their satiating power AND help the body absorb lots of their good nutrients, you’ll need some protein and fat along for the ride. Enter this pesto white bean dip. Like any good dip should be, it comes together in 5 seconds in the food processor or blender. This version is completely vegan and nut free so it’s safe for all kids with allergies.
I like to use it as a dip for raw veggies and cut up pita and also as a spread for sandwiches. It’s also a favorite on St. Patrick’s day around here (we call the platter pictured a leprechaun plate, which admittedly sounds way better than a platter of green veggies)!
No-Nut Pesto White Bean Dip
1 can low sodium white beans, rinsed and drained
juice of half lemon
1/4 cup extra virgin olive oil
1 garlic clove
1 bunch of fresh basil, leaves only
1/2 teaspoon salt
Combine all ingredients in a high powered blender of food processor. Blend until smooth, pausing the blender every so often to scrape down the ingredients from the side of the bowl. Cover and refrigerate for up to three days.