White Bean Spread
http://www.eatingwell.com/recipes/white_bean_spread.html
From EatingWell: November/December 1998, The EatingWell Diabetes Cookbook (2005)You can't beat this easy spread, made with fiber-rich canned beans, for convenience and taste. Keep some on hand to layer with vegetables for sandwiches or spread over toasted country bread for a delicious bruschetta.
About 3 cups | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 2 15-ounce cans cannellini beans, (white kidney beans), rinsed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Pinch of cayenne pepper
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/4 cup chopped scallions
- 2 tablespoons chopped fresh dill
Preparation
- Combine beans, oil, lemon juice, cayenne, salt and black pepper in a food processor; process until smooth. Scrape into a bowl; stir in scallions and dill.
Nutrition
Per tablespoon : 25 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 1 g Fiber; 44 mg Sodium; 2 mg Potassium
Exchanges: free food
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.