nutritional information

Per Tablespoon:

  • Calories: 27
  • Protein: 1 g
  • Total Fat: 1 g
  • Carbohydrates: 4 g
  • Sodium: 20 mg
  • Fiber: 1 g

Provencal Bean Dip

Provencal Bean Dip

Makes 1 3/4 cups

For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudités and bread sticks attractively around dip.
  • 1 small clove garlic, peeled
  • 19-oz. can cannellini beans, reserve ⅓ cup liquid, rinse and drain
  • ¼ cup fresh basil leaves or 1 ½ tsp. dried basil
  • 1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus ¼ tsp. dried rosemary
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • Fresh vegetables and breadsticks
  1. In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudités and bread sticks.
December 1998

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