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Carrot & white bean dip

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Servings 1 snack or meal component
Calories 98 kcal

Ingredients
  

  • 60 g Mature carrots, boiled in unsalted water
  • 60 g Canned cannellini beans, reheated then drained
  • 2 g Olive oil

Instructions
 

  • Boil mature carrots in unsalted water until tender, drain and weigh 60g cooked carrots.
  • Heat canned beans according to their label, drain and weigh 60g.
  • Blend or mash both with olive oil and 10ml drinking water.
  • Serve warm or cool promptly and refrigerate.
  • Crackers are not included.

Notes

Estimated nutrition: CoFID 2021, reviewed 2 October 2026. Allergens: No major UK allergens intentionally included; check labels.