Source: dLife

Creamy and crunchy vegetable and soybean dip.

Servings

1 cooking spray
0.75 cup chopped carrots
0.5 cup fresh chopped onion
2 medium garlic cloves , minced
2 tbsp low sodium vegetable broth
1.5 cup Soybeans, green, cooked, drained (or canned soybeans)
1 cup fat free sour cream
2 tbsp chopped parsley
1 tsp fresh lemon juice
1 pinch salt
1 pinch black pepper

1 Heat a small, vegetable spray coated skillet over medium heat.
2 Put carrots, onions, garlic, and broth in the skillet and cook covered over medium until vegetables are soft, but not mushy. This should take about 5 to 8 minutes. Let cool.
3 Pulse soybeans and sour cream in a blender or food processor until creamy.
4 Mix in the vegetable blend and parsley. Add lemon juice, salt, and pepper to taste.
5 Pour dip into a serving bowl and refrigerate for a minimum of 2 hours.

Can be made a day in advance. This will keep up to 2 days in the refrigerator in an airtight container. The longer it is refrigerated, the more the flavors will blend together. Serve with vegetables, whole-wheat crackers, or Melba toasts for extra healthful benefits.