White Bean Spread

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From: EatingWell Magazine November/December 1998

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.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 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
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped fresh dill
  • Freshly ground pepper, to taste

Preparation

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  1. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 26 calories; 1 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 8 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 0 mg iron; 54 mg sodium; 2 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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