NAVY BEAN AND SUN-DRIED TOMATO DIP
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
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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