Lemon-Rosemary White-Bean Dip Platter

Makes 8 snack servings. You need two 15-ounce cans low-sodium white beans, drained and rinsed; 2 tablespoons olive oil; juice and zest of 1 lemon; 1 small garlic clove; 1 teaspoon chopped rosemary; black pepper; and 2 to 4 tablespoons water. Serve with sliced cucumber, carrots, bell pepper, and whole-grain crackers. Wash hands and produce. Blend beans, oil, lemon, garlic, rosemary, and pepper. Add water one tablespoon at a time until the texture is smooth enough for dipping. Scrape into a bowl and arrange vegetables and crackers around it. Divide into eight small servings rather than treating the platter as one portion. Cover and refrigerate promptly; use clean utensils when serving. For gluten-free needs, use vegetables or certified gluten-free crackers. Garlic and rosemary can be reduced for a milder flavor, and other herbs will change the taste without changing the basic method. Related product: African Mango Plus is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and this snack does not require a supplement. Sources: MyPlate — Healthy Snacking with MyPlate https://www.myplate.gov/sites/default/files/2024-06/TipSheet-12-Healthy-Snacking-With-MyPlate.pdf MyPlate — Protein Foods Group https://www.myplate.gov/web/web/eat-healthy/protein-foods #HealthySnacks #WhiteBeanDip #VegetableSnacks #HealthyRecipes #HighFiberFoods