Creamy White Bean Dip with Crunchy Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White Bean Dip with Crunchy Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy White Bean Dip with Crunchy Fresh Vegetables

Enjoy a vibrant, creamy white bean dip that's perfectly balanced with the refreshing crunch of fresh vegetables. This versatile dish makes an excellent breakfast, lunch, or dinner option, combining rich, velvety white beans and Greek yogurt with a drizzle of olive oil and tangy lemon juice, served alongside crisp carrot sticks, cool cucumber slices, and sweet red bell pepper strips.

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NUTRITION

421kcal
Protein
38.7g
Fat
5.8g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 medium Carrot

1/2 Cucumber

1/2 Red Bell Pepper

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned varieties.

  • 2

    In a food processor or blender, combine the white beans, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.

  • 3

    Taste the dip and adjust seasoning as needed, adding a bit more lemon juice, salt, or pepper to suit your preference.

  • 4

    Transfer the dip to a serving bowl.

  • 5

    Prepare the fresh vegetables by peeling and cutting the carrot into sticks, slicing the cucumber, and cutting the red bell pepper into strips.

  • 6

    Arrange the vegetables around the dip or on a separate plate for dipping.

  • 7

    Serve immediately as a nutritious, protein-packed dip for breakfast, lunch, or dinner.

Creamy White Bean Dip with Crunchy Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White Bean Dip with Crunchy Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy White Bean Dip with Crunchy Fresh Vegetables

Enjoy a vibrant, creamy white bean dip that's perfectly balanced with the refreshing crunch of fresh vegetables. This versatile dish makes an excellent breakfast, lunch, or dinner option, combining rich, velvety white beans and Greek yogurt with a drizzle of olive oil and tangy lemon juice, served alongside crisp carrot sticks, cool cucumber slices, and sweet red bell pepper strips.

NUTRITION

421kcal
Protein
38.7g
Fat
5.8g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 medium Carrot

1/2 Cucumber

1/2 Red Bell Pepper

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned varieties.

  • 2

    In a food processor or blender, combine the white beans, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.

  • 3

    Taste the dip and adjust seasoning as needed, adding a bit more lemon juice, salt, or pepper to suit your preference.

  • 4

    Transfer the dip to a serving bowl.

  • 5

    Prepare the fresh vegetables by peeling and cutting the carrot into sticks, slicing the cucumber, and cutting the red bell pepper into strips.

  • 6

    Arrange the vegetables around the dip or on a separate plate for dipping.

  • 7

    Serve immediately as a nutritious, protein-packed dip for breakfast, lunch, or dinner.