Butter Bean Green Dip
The June 2012 Vegetarian Times had an article about using healthy dips to get kids to eat more raw vegetables.
Our boys tend to eat vegetables pretty well, but I couldn't resist ripping out this page because the dips sounded really great!
We went to an Olympics Opening Ceremony party last night, and I took this dip.
It disappeared quickly. I thought it was delicious and apparently others did too!
Next time I make this dish I will double it.
Rinse and drain a can of butter beans in the food processor.
Add fresh lemon juice, olive oil, salt & pepper and puree again.
Add chopped fresh parsley and puree again.
Add the white parts from 3 scallions and puree one final time.
I served the dip with raw carrots, mushrooms, and red peppers, along with Wheat Thins.
It was really good!
This recipe is a keeper for my family!
Double click to print as a 5x7 recipe card.