TUSCAN BEAN DIP

Photo by Bennie S.
Adapted from mail.aol.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mail.aol.com

Ingredients

  • 1

    fifteen-ounce can no-salt-added cannellini or navy beans (rinsed and drained)

  • 2

    tablespoons balsamic vinegar

  • 2

    teaspoons olive oil

  • 2

    tablespoons thinly sliced fresh basil

  • 1/2

    teaspoon chopped fresh sage or rosemary

  • 2

    cloves garlic, minced

  • 1/8

    teaspoon red pepper pepper

  • ground black pepper, to taste

  • 1/4

    teaspoon Kosher salt (optional)

Directions

In a large bowl, mash the beans with the back of a fork or a hand-held potato masher. Stir in the vinegar, olive oil, basil, sage or rosemary, garlic, and pepper flakes. Season to taste with optional salt and pepper. Serve immediately with vegetable sticks. NUTRITION FACTS Calories 210 Fat 3.5 g Sodium 110 mg Saturated Fat 0 g Dietary Fiber 8 g Total Carb 33 g Protein 12 g Cholesterol 0 mg

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