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Dried Tomato and White Bean Dip
Ingredients
- 2 15 ounce cancannellini beans (white kidney beans), rinsed and drained
- 2 tablespoons lemon juice
- 1 cup sliced green onions
- 3 cloves garlic, minced
- 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)
- Servings Per Recipe 10,
- cal. (kcal) 72,
- Fat, total (g) 2,
- carb. (g) 13,
- Monosaturated fat (g) 1,
- fiber (g) 4,
- pro. (g) 5,
- sodium (mg) 258,
- Percent Daily Values are based on a 2,000 calorie diet
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