Cookie Dough Dip
This wow-worthy dip gets its creamy texture (and a boost of fiber) from a can of white beans and your favorite nut butter.
Ingredients
1 15.5 ounce can no salt added white beans (navy, Great Northern, cannellini, etc.), drained and rinsed
1/8 teaspoon salt
1/8 teaspoon baking soda
2 teaspoons (regular or imitation) vanilla extract
1/4 cup peanut butter OR nut butter
1/4 cup low-fat milk
1/4 cup honey
3 tablespoons quick-cooking oats
1/3 cup chocolate chips
Equipment
Gallon zip-close bags
Measuring cups and spoons
Instructions
- Before you begin, wash your hands surfaces tops of cans, and utensils.
- Add all ingredients except chocolate chips to gallon zip-close bag. Squeeze the contents of the bag together until it forms into a smooth even texture and beans have broken down.
- Open bag and add chocolate chips. Squeeze to mix in.
- Serve with sliced fruit. Refrigerate any leftover dip for up to 5 days.
Tips
- Serve this dip with your favorite fruits and veggies, such as sliced apples, pears, or celery.
- For a cookie dough dip with a thicker, more even texture, try using chickpeas instead of beans and use a blender to mix ingredients.
Nutrition Facts
Serving Size
1/2 cup
Per serving
Amount
Calories
280
Total Fat
9g
Sodium
90mg
Total Carbohydrate
32g
Protein
10g
