Save the Greens
Leave the tops on radishes and carrots: They're tasty—and make convenient handles when dunking. (Just make sure to wash them well.)

Get Colorful
Rainbow carrots can be white, yellow, red or purple—and they have more sweet carroty flavor than the bagged baby variety.

Go Spooning
Thicker dips demand a sturdier vegetable with a concave shape. Baby bell peppers, halved and seeded, are the perfect two-bite scooper.

Make It Mini
Buy Persian cucumbers, which are just four to six inches long and don't need to be peeled or seeded. Quarter them lengthwise to create spears made for dipping.

Miso–White Bean Dip
Makes 2¼ cups


  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 small garlic clove
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil, plus extra for garnish
  • 2 Tbsp. lemon juice (from 1 lemon)
  • 2 Tbsp. water
  • 1 Tbsp. plus 1 tsp. miso
  • ¼ tsp. kosher salt
  • Smoked paprika, for garnish


    Total time: 10 minutes

    In a food processor fitted with a metal blade, combine the cannellini beans and garlic clove. Pulse until finely chopped. Add the olive oil, lemon juice, water, miso and salt and puree until smooth. Transfer to a serving bowl, then drizzle with olive oil and sprinkle with smoked paprika.

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