Name: Silky White Bean Dip with Carrot and Cucumber Sticks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Cannellini Beans (approx 180g); 3 tablespoons Nonfat Greek Yogurt (approx 45g); 1 medium Carrot, cut into sticks; 1/2 medium Cucumber, cut into sticks; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 2 tbsp Fresh Parsley, chopped; Salt and Pepper to taste

Silky White Bean Dip with Carrot and Cucumber Sticks

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

YOUR SOLIN GENERATED RECIPE

Silky White Bean Dip with Carrot and Cucumber Sticks

Enjoy a smooth and refreshing white bean dip paired with crisp carrot and cucumber sticks. The creamy blend of cannellini beans and nonfat Greek yogurt is zested with lemon and seasoned with garlic and parsley, creating a perfectly balanced snack that's both satisfying and light.

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NUTRITION

Protein

17.5g

Fat

0.9g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cannellini Beans (approx 180g)

3 tablespoons Nonfat Greek Yogurt (approx 45g)

1 medium Carrot, cut into sticks

1/2 medium Cucumber, cut into sticks

1 tbsp Lemon Juice

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

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PREPARATION

1
Rinse and drain the cannellini beans if using canned, then transfer them to a food processor.
2
Add the nonfat Greek yogurt, lemon juice, minced garlic, and fresh parsley to the beans. Blend until silky smooth, scraping down the sides as needed.
3
Season the dip with salt and pepper to taste, then blend briefly to mix in the seasoning.
4
Transfer the dip to a serving bowl.
5
Peel and cut the carrot and cucumber into sticks for dipping.
6
Enjoy the dip with the fresh vegetable sticks as a light, nutritious afternoon snack.