Mint & Lemon White Bean Dip

Ingredients:

• 50 baby carrots
• 1 clove garlic
• 2 Tablespoons fresh mint, chopped
• 1 can cannellini beans, drained and rinsed
• 1 Tablespoon olive oil
• 1 Tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Add the garlic to a food processor and process until it is minced. Then, add the cannellini beans, mint, lemon zest, lemon juice, olive oil, salt and pepper; process until smooth. Cover and chill until ready to serve. Serve with the carrots and enjoy!

Nutrition Information:

Serving Size: 1/4 cup dip, 10 baby carrots

Calories: 76

Fat: 3 g

Carbohydrates: 12 g

Fiber: 4 g

Sodium: 211 mg

Sugar: 6 g

Protein: 1 g