Saturday, April 14, 2012

White Bean and Yogurt Dip

We have a TON of veggies sitting around our house right now, and I always wish I was more inclined to eat them as a snack instead of all the handfuls of various things I grab when I'm hungry afterschool. I've found, however, that if I just suck it up and cook or cut up everything at once, I'm much more likely to eat it right away. A pound of raw broccoli sitting in the fridge could stare me in the face for weeks, but a pound of roasted broccoli is gone in a matter of hours. Whole peppers sit there, sliced or roasted peppers--gone.

 Another thing that always encourages me to eat veggies...DIP! If I have a dip sitting there in the fridge, I won't even think twice about chopping up the broccoli or slicing the peppers or whatever I need to do to get some of that dip. So anyway, if you have loads of veggies in your fridge awaiting the moment that you say "Hey I am really in the mood for raw vegetables...yummm!" try out this dip and you'll get a nice protein boost, too!

White Bean and Yogurt Dip
1 can white beans, drained and rinsed
6 oz plain greek yogurt (1 individual container)
zest of 1/2 a lemon
2 sprigs fresh thyme (just use the leaves from the sprigs)
1/4 teaspoon cumin
salt and pepper, to taste

1. Blend all the ingredients in a food processor until smooth, scraping down sides of bowl as necessary.

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