White Bean Veggie Dip Assorted fresh sliced veggies for dipping Ingredients 1 15-oz. can cannellini beans, drained and rinsed Chef Tips 1-2 cloves of garlic Use as a salad dressing 2 teaspoons olive oil Use as a sandwich spread instead of mayonnaise 2 tablespoons plain yogurt Add 1 tablespoon of curry powder and 2 tablespoons ¼ cup loosely packed fresh dill (or 1 teaspoon dried dill) of lime juice instead of dill and lemon juice 3 tablespoons lemon juice Serve with whole grain pita or tortilla chips Pinch of salt and pepper Directions Place all ingredients (except the fresh vegetables) in a blender or food processor. Puree, stopping every 10 seconds to mix the ingredients with a wooden spoon. Continue to blend until smooth. If you do not have a blender, mash the beans in a large bowl using a potato masher or fork. Chop the garlic and dill and add to the bowl. Mix in the remaining ingredients and serve. Keeps in the refrigerator for 3 days. Serves: 6 • Serving Size: ¼ cup • Prep Time: 5 minutes • Cook Time: 5 minutes Nutrition Facts Per Serving: 120 Calories, 2 g Fat, 19 g Carbohydrate, 7 g Protein, 175 mg Sodium
White Bean Veggie Dip Ingredients 1 15-oz. can cannellini beans, drained and rinsed 1-2 cloves of garlic 2 teaspoons olive oil 2 tablespoons plain yogurt ¼ cup loosely packed fresh dill (or 1 teaspoon dried dill) 3 tablespoons lemon juice Pinch of salt and pepper Assorted fresh sliced veggies for dipping Chef Tips Use as a salad dressing Use as a sandwich spread instead of mayonnaise Add 1 tablespoon of curry powder and 2 tablespoons of lime juice instead of dill and lemon juice Serve with whole grain pita or tortilla chips Directions Place all ingredients (except the fresh vegetables) in a blender or food processor. Puree, stopping every 10 seconds to mix the ingredients with a wooden spoon. Continue to blend until smooth. If you do not have a blender, mash the beans in a large bowl using a potato masher or fork. Chop the garlic and dill and add to the bowl. Mix in the remaining ingredients and serve. Keeps in the refrigerator for 3 days. Serves: 6 • Serving Size: ¼ cup • Prep Time: 5 minutes • Cook Time: 5 minutes Nutrition Facts Per Serving: 120 Calories, 2 g Fat, 19 g Carbohydrate, 7 g Protein, 175 mg Sodium
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