Crunchy Crudités with Creamy Peanut Dip

Wash all vegetables thoroughly. Cut them into uniform sticks or bite-sized pieces for easy dipping. Wrap each vegetable separately in plastic wrap or reusable food wraps to maintain freshness. Alternatively, store in divided sections of a lunch container.

In an electric blender or food processor, combine the banana, peanut butter, apple juice, and lemon juice. Blend for 10-15 seconds until completely smooth. The banana naturally sweetens the dip while the lemon juice prevents browning.

Transfer the peanut dip to a small, airtight container. Place a piece of plastic wrap directly on the surface of the dip to prevent oxidation and discoloration. Secure with a tight-fitting lid. Refrigerate until ready to pack. 

When assembling your lunch, place the dip container and wrapped vegetables in an insulated lunch bag with an ice pack to keep everything fresh and crisp until snack or lunch time.

This versatile dip can be made ahead for the week. Double or triple the recipe and store in individual containers. The acid from the lemon juice helps the dip stay fresh and maintain its color for up to 3 days.

• Nut-Free Option: Substitute the peanut butter with sunflower seed butter
• Protein Boost: Add 1 tablespoon of Greek yogurt to the dip
• Spice Lover's Version: Add a tiny pinch of cinnamon or ginger to the dip