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White Bean Spread

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  about 3 cups
You can’t beat this easy spread, made with fiber-rich canned beans, for convenience and taste. Keep some on hand to layer with vegetables for sandwiches or spread over toasted country bread for a delicious bruschetta.

Make Ahead Tip: Cover and refrigerate for up to 4 days.
For White Bean Spread :
2 15-ounce cans  cannellini beans (white kidney beans), rinsed
1/4 cup  extra-virgin olive oil
2 tablespoons  lemon juice
Pinch of  cayenne pepper
1/8 teaspoon  salt
Freshly ground pepper to taste
1/4 cup  chopped scallions
2 tablespoons  chopped fresh dill
Combine beans, oil, lemon juice, cayenne, salt and black pepper in a food processor; process until smooth. Scrape into a bowl; stir in scallions and dill.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   about 3 cups
Calories: 25
Sodium: 44mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 36%
Fat. Total: 1g
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