NAVY BEAN AND SUN-DRIED TOMATO DIP

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Navy Bean and Sun-Dried Tomato Dip image

The creaminess of navy beans makes a great base for spreads and dips, which I've supercharged by adding sun-dried tomatoes. Use it as a sandwich spread, or a dollop on veggies.

Yield serves 6

Number Of Ingredients 8

2 cups cooked navy beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/4 cup oil-packed sun-dried tomatoes, rinsed
1/4 cup chopped fresh parsley
1/2 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1/2 teaspoon sea salt

Steps:

  • Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add another spritz of lemon juice or a pinch of salt if needed.
  • Store in an airtight container in the refrigerator for 5 to 7 days.
  • (per serving)
  • Calories: 195
  • Total Fat: 8.2g (1.1g saturated, 5.5g monounsaturated)
  • Carbohydrates: 24g
  • Protein: 8g
  • Fiber: 9g
  • Sodium: 635mg

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