My toddler is really into dip these days. When I ask, “Would you like some dip?” He shouts “Biiiiip!” and squeals with delight. I have to say, I take advantage of this and try to squeeze in as much nutrients as I can hide in that dip. Of course I still like things to be quick and easy and it still has to pass as delicious, especially to him, so I came up with this Easy, Quick, Healthy, Low Carb, Delicious Bean Dip.

First… hide the kale from your toddler! Just kidding! Well, maybe not. Yours may be more sensitive, than mine. As long as he can’t see it or pick it out of his dish, he’s okay eating the green stuff. I start off with a few leaves of fresh kale. It doesn’t matter which kind. I don’t usually de-stem the whole thing, I just clip of the ends. I find that they are tough and fibrous and don’t break down when processed, so it’s best just to discard them. Puree them in the processor or blender until as fine as possible. Then add everything else and you’re pretty much done!

I usually make my own salsa. I find it’s easy to make and keeps well in the fridge for at least 2 weeks, but doesn’t usually last that long. I just throw an onion, cilantro, lime juice, salt, a dash of Tabasco and a can of tomatoes in the processor and I have fresh, homemade salsa in a matter of minutes that taste better than any store bought. I do however keep a couple of jars on hand just in case I’m felling too lazy to rinse out my food processor or if I’m out of any of those ingredients and I need salsa at that moment. I’ve shared some photos below of the brands I like to use because they have no additives, preservatives, and are low in sodium as well. 

Experiment with different veggies for this recipe too. Peppers, carrots, spinach, etc. all work well. I usually just use regular canned beans or sometimes I buy cans of refried beans like the following.

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