Dried Tomato and White Bean Dip
15 ounce can cannellini beans (white kidney beans), rinsed and drained
tablespoons lemon juice
cup sliced green onions
cloves garlic, minced
tablespoon olive oil
cup bottled oil-packed dried tomatoes, drained and finely chopped
teaspoon ground cumin
Several dashes bottled hot pepper sauce
- 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.
- 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