Low-fat and low-carb, this high protein dip makes eating your veggies a snap! Recipe inspired by Dr. Rebecca Ashworth.
Using a food processor, blend all ingredients for 3-5 minutes. Scrape down the sides of the processor and taste, adjust spices as desired, and whirl again until smooth and creamy.
Store in an air tight container and refrigerate for up to 3 days.
Serve with fresh organic vegetables: carrots, celery, broccoli, cauliflower, baby bok choy, cucumber spears, red bell peppers strips, green beans, etc.
Healthy snack tip: Keep veggie sticks and this super easy dip available for snacking at all times. Kids can nosh on veggies and dip while you prepare dinner.
Play with this recipe to discover new herb and spice options that will inspire healthy eating habits for the whole family.