Sunday, February 19, 2012

fast lunch {white bean dip}

As I've mentioned, life in Iowa has been busy.

And when your are running from 4:20AM to 8:30PM, you don't have much time to even eat lunch, let along think about preparing it when Noon rolls around.

Enter - this amazingly delicious, simple, and quick lunch that Nic and I have been feasting on for the past six days.


Rye + sesame crackers topped with a simple white bean dip, sprouts, avocado and red onion. Literally, Nic and I rush home to prepare these open faced "sandwiches."


Somedays we get a little crazy and add a sprinkle of nutritional yeast and some sliced mushrooms.


The creamy dip and avocados combined with the slight crunch of the sprouts and red onions are the perfect toppings for the rye crackers.

I think we both shed a single tear when we ate the last of the crackers. Because, you know, the grocery store is just too far to go and get more (seriously, we don't even know if our HyVee carries the Ryvita brand).


The white bean dip that topped our crackers, couldn't be easier to whip up. And it nearly rocked my socks off as I had my first bite.


This basic recipe could be jazzed up with any flavors (basil will be included in the batch I whip up tomorrow), and consists of only pantry staples.

Simple White Bean Dip
Slightly adapted from this recipe

In the mix::

  • 1-15 ounce can white beans (I used Great Northern Beans)
  • 2 T olive oil (a good quality olive oil is best)
  • 1/4 cup water (or enough to make it the creamy consistency you are looking for)
  • salt and pepper to taste

To prepare::
  • Throw all ingredients, except water, into a blender (for an ultra creamy dip) or a food processor and blend.
  • Add water 1T at a time to achieve the consistency that you want, I used about 1/4 cup.



  1. open faced are so swedish! looks good Kier!