Thursday, July 7, 2016

Recipe: Tuscan Bean Dip

Ingredients:
15 oz can cannellini beans, drained (or any other white bean, if preferred)
2 cloves garlic
2 tbsp lemon juice
2 tbsp fat-free Greek yogurt
2 tbsp tomato paste 
To taste: salt and pepper, and/or chopped parsley or finely minced chives

Place the beans, garlic, lemon juice, yogurt, and tomato paste and salt and pepper to taste in a food processor and blend until smooth. Spoon into a dish and sprinkle with herbs to serve. Chill until required. 

May be served with toasted baguette slices/whole wheat toast, pita chips, or crackers.


SERVING PORTION: 3 tablespoons = 1.5 oz

*Full recipe yields 8-10 serving portions 

CALORIES PER PORTION: 104 (DIP ONLY)

PROTEIN: 5.7g
CARBOHYDRATE: 11.5 g
FAT: 0.4g
SUGARS: 0.8g


Source: bariatriccookery.com


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