RSSWhite Bean Spread
From EatingWell: November/December 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!
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
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.
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
Recipe Categories
- Health & Diet Considerations
- Diabetes appropriate
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Total Time
- 15 minutes or less
- Ethnic/Regional
- Mediterranean
- Italian
- Ease of Preparation
- Easy
- Meal/Course
- Snack
- Appetizers
- Main Ingredient
- Beans/Legumes
- Servings
- 8 or more
More From EatingWell
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Advertisement
