Canned beans are inexpensive and versatile and they work wonders in this easy dip. As for the veggies, the sky is the limit. Use carrots, celery, bell peppers, cucumber, asparagus, you name it!


  1. Place the beans, corn, basil, mint, lemon zest, lemon juice, olive oil, honey, mustard, and garlic in the bowl of a food processor and puree until smooth, scraping down the sides of the bowl as needed. Season with salt and pepper to taste.
  2. Transfer the dip to six small Mason jars or plastic cups. Place vegetable sticks inside each jar or cup and serve.

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