Our son is what most folks call a “good eater.” He loves vegetables, he chugs his morning smoothies, and he rarely turns down food. Our main problem, 17 months in, is making enough food to keep him full.
I’m always looking for easy, fast recipes that keep our son happy and healthy, and so when I heard about nutritionist Sara Siskind‘s cannellini dip, I decided to give it a try.
Three ingredients. Less than three minutes.
I was sold.
I took one can of cannellini beans (white kidney beans), one tablespoon olive oil, and one tablespoon red wine vinegar. Sara’s recipe calls for balsamic vinegar, but red wine is all I had on hand, so that’s what I went with.
It took less than 15 seconds in my now-beloved Ninja blender to turn the beans into a delicious dip. I sliced up a cucumber to go along, drizzled some oil on top, sprinkled some pepper on top, and I was done.
The whole plate was gone in less than 15 minutes between just my son & I – it made a really easy, delicious lunch that was healthy too! This recipe will be on heavy rotation in our house this summer and I can’t wait to make it for our next summer get-together.