Plant-Forward Ranch Dip

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Makes about 1 1/2 cups

Thanks to protein-rich beans and yogurt, this dip doubles as a perfect school lunch for the picky kid in your life. Pair it with carrot sticks, cucumber, bell peppers, and some multigrain crackers for an energy-packed meal.

Ingredients

• 1 (15 oz) can white beans, drained and rinsed
• 3/4 cup plain yogurt
• 1/4 teaspoon garlic powder
• 1 teaspoon dried dill weed
• 2 teaspoons dried chives
• Salt, to taste

Directions

1. In a food processor, combine the beans, yogurt, garlic powder, dill weed, and chives. Blend until smooth. Season to taste. Serve with raw vegetables and crackers, if you like.

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