Yesterday we celebrated Leila’s 5th birthday with fish tacos and strawberry vanilla cake. She loved the fish tacos, but she may have been even more excited about the cake. 
It turned out even better than I remembered, and I may have had another piece for breakfast this morning. You can find the recipe for the cake here, and I’ll be posting the fish taco recipe next week.
While I was cooking yesterday, I took a few minutes to whip up some arugula bean dip. Having a healthy dip on hand helps me reach for veggies, crackers and dip for a snack instead of sweet treats (or more cake). It only takes a few minutes to put together, and will last in the fridge for a few days.
Pair with your favorite veggies and crackers (see here with Mary’s Gone Crackers). This would be a perfect dip for a spring brunch or party too!
Arugula Bean Dip
Ingredients
- 3 cups lightly packed arugula
- 1/4 cup olive oil
- Juice & Zest of 1 lemon
- 2 cloves garlic peeled
- 3/4 tsp. Celtic sea salt
- 1 15oz can cannellini beans, rinsed and drained
- 1 medium tomato seeded and diced
- Crackers
Instructions
- In a food processor, combine arugula, oil, lemon juice, lemon zest, garlic and salt. Process until nearly smooth, using a spatula to wipe down the sides of the bowl.
- Add cannellini beans and pulse until mixture is combined (should still be somewhat chunky in texture). Stir in diced tomato.
- Serve with your favorite crackers (Seen here with Mary's Gone Crackers)
What kind of healthy snacks keep you away from reaching for sweet treats?
The perfect birthday eats! It all looks so delicious <3
Arugula – clever! And what a cutie, so excited about the cake mommy made her – I love that kids freely express what adults are usually feeling inside! 🙂
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