Roasted garlic and dill white bean dip. 1 can of cannellini beans, drained and rinsed (or about 1 cups of cooked beans) 2 bulbs of roasted garlic 3 tablespoons of fresh dill cup of olive oil + more if desired teaspoon salt teaspoon black pepper
Easy to make and great for kids, try using a different variety of preserves each time you make them. We love to use fresh seasonal fruit, too. These cookies are inspired by a recipe from one of our health partners, Dr. Joel Fuhrman, author of Eat for Health.