Recipes
January 24, 2008
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White Bean Dip
1 can (15 ounces) white (cannellini) beans, rinsed and drained
8 garlic cloves, roasted
2 tablespoons olive oil
2 tablespoons lemon juice
In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth. Serve on top of thin slices of toasted French bread or pita triangles. This is also excellent placed on top of red (sweet) bell peppers cut into squares.
Yield: 8 servings
Source: MayoClinic.com
Nutritional Information
CALORIES 109; FAT 4g; PROTEIN 5g; CHOLESTEROL 0mg; CALCIUM 53mg; SODIUM 105mg; FIBER 3g; CARBOHYDRATE 15g
8 garlic cloves, roasted
2 tablespoons olive oil
2 tablespoons lemon juice
In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth. Serve on top of thin slices of toasted French bread or pita triangles. This is also excellent placed on top of red (sweet) bell peppers cut into squares.
Yield: 8 servings
Source: MayoClinic.com
Nutritional Information
CALORIES 109; FAT 4g; PROTEIN 5g; CHOLESTEROL 0mg; CALCIUM 53mg; SODIUM 105mg; FIBER 3g; CARBOHYDRATE 15g
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