Peanut White Bean Dip Cups

• 110 g canned white beans, drained and rinsed — Canned white beans, drained and rinsed
• 12 g natural peanut butter — Natural peanut butter
• 120 g cucumber — Cucumber with peel
• 12 g lime juice — Fresh lime juice
• 7 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 3 g ginger, grated — Fresh ginger root
• 4 g cilantro, chopped — Fresh cilantro

Method

1. 1Measure ingredients: Blend the dipMeasure white beans, peanut butter, lime juice, reduced sodium soy sauce, and ginger using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Blend the dipProcess beans, peanut butter, lime, soy sauce, ginger, cilantro, and 20 g water for 60 seconds, scraping once.1 minLook for: The dip is smooth, thick, and evenly flecked with cilantro.Safety: Use an intact can, rinse beans, unplug before scraping, and declare peanut, soy, and wheat.
3. 3Measure ingredients: Make six cupsMeasure cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Make six cupsCut washed cucumber into six thick rounds and scoop a shallow well from each without piercing the base.2 minLook for: Six crisp cups stand upright.Safety: Use a stable cutting board and spoon.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Fill and serveDivide every spoonful of dip among the cucumber wells and serve immediately.1 minLook for: Each cup is full and no watery liquid collects below.Safety: Keep chilled if not eating at once.