How are we doing with those healthy school lunches, everyone?? Do you have a fresh batch of ideas ready to go? Or are you facing another year of “sandwiches and sides”?
One trick to keeping lunch interesting is to mix things up by slipping some less traditional items into that lunchbox. As an example, this bean dip is packed with protein and fiber, and when you serve it with pita or naan and raw veggies, you have everything you need for a balanced lunch.
Plus, dipping! Hooray!
White Bean Dip
Makes 1 1/2 cups
4 Whole Wheat Pita Breads (or try Naan bread!)
1 can (19 oz.) cannellini beans (drained and rinsed)
3 tablespoons olive oil
3 tablespoons fresh lemon juice (from 1 lemon)
Coarse salt and freshly ground pepper
Chili powder for sprinkling
Variety of cut vegetables for dipping