Monday, July 11, 2011

Janette's White Bean Dip

The nutrition facts for this delicious dip can be found at Calorie Count!

White Bean Dip


2 cans cannellini beans, rinsed and drained (or 3 cups freshly cooked beans)
1 Tablespoon chopped garlic
1/4 cup chopped onion
2 Tablespoons chopped fresh Italian parsley (or Cilantro)
1 lemon--juiced (about 1.5 to 2 Tablespoons of juice)
2 Tablespoons extra virgin olive oil (more or less--to taste)
salt--to taste
Cayenne--to taste (optional)


Saute the garlic and onion. Blend all ingredients in a food processor. Serve with pita chips, tortilla chips, crackers, or fresh vegetables.

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