White Bean Spread
- Active Time 10m
- Total Time 10m
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.
- 2 cans (15 ounces each) 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 Publisher. All rights reserved.
nutrition information per serving
25 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 44mg sodium; 3g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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