Dried Tomato and White Bean Dip

Dried Tomato and White Bean Dip Enlarge Image
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2 users rated this recipe an average rating of 2.0
Makes:
10 servings
Serving Size:
1/4 cup
Start to Finish:
30 mins
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Dried Tomato and White Bean Dip

Ingredients
2
15 ounce can cannellini beans (white kidney beans), rinsed and drained
2
tablespoons lemon juice
1
cup sliced green onions
3
1
tablespoon olive oil
1/4
cup bottled oil-packed dried tomatoes, drained and finely chopped
1/4
cup water
1
tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/2
teaspoon salt
1/2
teaspoon ground cumin
 
Several dashes bottled hot pepper sauce
 
Assorted crackers

Directions

  1. In a food processor or blender, combine one can of beans and the lemon juice. Cover and process or blend until nearly smooth. Set aside.
  2. In a large skillet, cook green onions and garlic in hot oil over medium heat just until tender. Stir in pureed beans, the remaining whole beans, the dried tomatoes, water, oregano, salt, cumin, and hot pepper sauce. Heat through. Serve dip with crackers.

Nutrition Facts

(Dried Tomato and White Bean Dip)
    Per serving:
  • 72 kcal cal.,
  • 2 g fat
  • 1 g monounsatured fat),
  • 258 mg sodium,
  • 13 g carb.,
  • 4 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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