Dairy Free Cilantro-Lime Carrot & White Bean Snack Box
Bright, zesty, and genuinely satisfying, this snack box is the kind of thing you'll want to meal-prep every single week. Cannellini beans blended with olive oil, fresh lime juice, garlic, cumin, and turmeric create a dip that's impossibly creamy ā no butter, no cream cheese, no dairy of any kind needed to get that lush, spreadable texture. A quick cilantro-lime drizzle spooned right over the top adds a punch of herby freshness that takes the whole thing from simple to seriously craveable. Crunchy carrot sticks are the perfect vehicle, and a pinch of red pepper flakes gives it just enough heat if you're into that. Store-bought dips can be a minefield of hidden dairy derivatives, so making your own in a food processor means you know exactly what's in every bite. It keeps in the fridge for up to three days, making it an effortless grab-and-go option for busy afternoons or packed lunches.
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Learn more āIngredients
2 servings
For the white bean dip
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 clove garlic, minced
- Ā½ tsp ground cumin
- Ā¼ tsp ground turmeric
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the cilantro-lime drizzle
- Ā¼ cup fresh cilantro leaves, loosely packed
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- 1 pinch salt
For the snack box
- 4 medium carrots, peeled and cut into sticks
- Ā¼ tsp red pepper flakes (optional)
Instructions
- 1
Peel the carrots and cut them into sticks roughly 3ā4 inches long and Ā½ inch wide. Divide evenly between two snack boxes or containers and set aside.
- 2
Add the drained white beans, 3 tbsp olive oil, 2 tbsp lime juice, garlic, cumin, turmeric, salt, and black pepper to a food processor. Process until smooth and creamy, about 60 seconds, scraping down the sides once halfway through. If the dip is thicker than you'd like, add water 1 tsp at a time and pulse until it reaches a spreadable consistency.
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