Garden Chive Bean Dip 

If you come home hungry and often go for something sweet, resist that urge and try this dip instead. It’s a great filler for late afternoon or early evening cravings because it is loaded with protein and healthy fat. Have it ready to go in the refrigerator with some blanched broccoli, beans or asparagus for dipping.

Nutritional Info (per serving:1/2 cup): Sodium (524mg); Sugars (2g); Cholesterol (0mg); Saturated Fat (1.5g); Fiber (6.8g); Protein (9.4g); Carbohydrates (24g)
 

12 oz. (about 2 ¹/₃ cups) frozen lima beans, cooked according to package directions

1 cup (about 5 ounces) frozen green peas, cooked according to package directions

½ cup canned, quartered artichoke hearts, well-drained

½ cup tahini

5 Tbsp. fresh lemon juice

2 tsp. fresh garlic, minced

1 tsp. salt

1 tsp. ground cumin

¹/₈ tsp. black pepper

½ cup green onions, thinly sliced, firmly packed

¼ cup fresh chives, thinly sliced, firmly packed

In the bowl of a food processor, combine all but the green onions and chives.
 
Process until a slightly chunky purée forms, occasionally stopping to scrape down the sides of the bowl, about two minutes.
 
Transfer the dip to a medium bowl. Reserve a tablespoon of green onions, but fold the rest of the green onions into the dip along with the chives. Garnish the top with the reserved green onions and serve.
 

For a spicy version of this dip, add fresh minced jalapenos. Not only will they bring on the heat, but jalapenos are also low in calories and a good source of vitamins C and B6.