Bean Dip to the Rescue!

Part of this challenge is pre-planning what we are going to eat for the week. The idea behind this is to keep me on track, not wondering what the next meal is or what I am going to make each night. This should keep me from wanting to order pizza, Chinese, or a quick run through McDonalds.

Ideally I should have food prepped for the day so I don’t have to think about it.

However, the reality is that I am not much of a planner. Everyday I wake up wanting something different and have different things that I have to deal with. As a mom you know PLANS CHANGE from day to day! I never know what that is going to be. So planning is a BIG challenge for me.

So far I have pre-planned one day and I didn’t stick to that plan! I just wasn’t in the mood for what was on the list.

The good news is that I am great at improvising and throwing things together and coming up with a pretty good or great meal/snack. I have found that I don’t like to cook when I am hungry. I just want to eat! Learning to make things quickly that don’t require cooking is a must for me.

As I learn more and get caught in situations where I don’t have access to the food I need to be eating it’s teaching me to prep!

This is one of my go to snacks that’s easy to pack and carry with me wherever I go. Plus I can make enough to last me a few days or a week.

Quick and Easy Bean Dip

Quick and Easy Bean Dip

 

Ingredients

1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic ( you can use 2 if you like a strong garlic flavor, but I have found the flavor gets more intense over night)
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves (optional)
Salt
Freshly ground black pepper
1 teaspoon dried oregano

Directions

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor ( or good blender if you don’t have a food processor). Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Store in the fridge.

I use this dip with my fresh veggies because there isn’t much more I can eat with it right now. You can use pita chips if you prefer. I suggest that you make sure your chips are gluten free.

By pre-cutting all my veggies at the beginning of the week, I can quickly fill a small container with this dip and pack some of those veggies to go. If you want to be super efficient, and have the containers, you could split the entire mixture in to individual size containers.  Makes for a great grab and go snack!

If your an adventurous cook you can try different spices like fresh basil leaves or some cumin.

What other spices would you try with this recipe?

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