RecipeTuscan Bean Dip
- Calories: 45
- Protein: 2 g
- Total Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 15 mg
Vegetables go down easy when you have something delicious to dip them in. A friend once watched in shock as her daughter cleared a plate of crudités with this dish. This flavorful dip also doubles as a spreadable vegan alternative to cream cheese and butter on a toasted bagel or slice of bread. Give it a try — it’s loaded with taste and provides lots of protein and fiber.
- Prep time
- Total Time
- • 1 can (15 ounces) cannellini or navy beans, drained and rinsed*
- • 2 tablespoons balsamic vinegar
- • 2 teaspoons olive oil
- • 2 tablespoons thinly sliced fresh basil
- • ½ teaspoon chopped fresh sage or rosemary
- • 2 cloves garlic, minced
- • ⅛ teaspoon red pepper
- • Optional salt and black pepper to taste
*Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.
In a large bowl, mash the beans with the back of a fork or a hand-held potato masher. Stir in vinegar, oil, basil, sage, garlic, and red pepper. Season with optional salt and pepper.
Serve immediately with vegetable sticks.
Nutrition information provided for 2 tablespoons
Try my Artichoke Salsa.
