2003 Garlic Bean Dip

By boandozzy

One serving (1/4 cup dip) equals 102 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 450 mg sodium, 11 g carbohydrate, 3 g fiber, 3 g protein.

Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Garlic Bean Dip in Light & Tasty June/July 2003, p61

Ingredients

• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 tablespoon cider vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons minced fresh parsley
• Baked pita chips or assorted raw vegetables

Preparation

Step 1

In a food processor, combine the beans, vinegar, garlic, salt and cumin; cover and process until almost smooth. Add mayonnaise and parsley; cover and process just until blended. Serve with pita chips or vegetables. Yield: 6 servings.