When is a dip a healthy lunch? When the dip has low fat protein and good carbs and a pop of color. This dip uses cannellini beans as its base. It’s joined by roasted red pepper out of a jar and a head of roasted garlic. Lemon, rosemary, and a little Kosher salt round out the flavors.
This dip deserves a healthy assortment of dippers and I chose two vegetables that aren’t always chosen first for the team. Sugar snap peas are one of my current crushes. I love the crunch and the taste which is a combination of English Peas and Snow Peas.
They were joined by Jicama. 
This crunchy tuber has been around for quite some time and I’ve always been a fan. It has the texture and appearance of a potato, but has a slightly sweet taste that reminds me of cucumber.
This lunch will be lovely out on the deck on a sunny afternoon. A tall glass of iced tea and perhaps a few baked pita chips on the side. Come on Spring!!!
- 1 Can Cannelini Beans Drained and rinsed
- 1 Cup Roasted Red Pepper From a 10 oz. jar
- 1 Head Roasted Garlic
- 1/2 Tblsp. Rosemary
- 2 Tblsp. Olive Oil
- Juice of Half lemon
- 1/2 Tsp. Kosher Salt
- Combine all the ingredients in the bowl of a processor. Process until smooth.
- Taste and add more salt if needed. Chill for at least four hours or overnight. Serve with raw veggie dippers or crackers.
