Lemony White Bean Dip
Beat afternoon cravings with this zippy, high-protein dip.
- 1 can cannellini beans, rinsed
- 2 tbsp sun-dried tomatoes (in oil), finely chopped
- 1 garlic clove, minced
- 2 tbsp + 1 tsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- 1/4 cup lemon juice
- pinch coarse salt
- pinch cracked pepper
Combine beans, sun-dried tomatoes, garlic, oil, and lemon juice in a food processor until smooth, about 1 minute. Stir in parsley, salt, and pepper, and blend for 1 minute longer.
Serve in a medium bowl with carrots, celery, or other veggies for dipping.
|Saturated fat||1 g|