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Double Bean Dip

chef.tim.lee's picture
Ingredients
  Onion soup mix envelope 1 Ounce (1 Envelope Of Lipton Golden Brand)
  Canned chickpeas 16 Ounce, rinsed and drained (Or 1 Can Garbanzos)
  Canned white kidney beans/Canned cannellini beans 16 Ounce, rinsed and drained (1 Can)
  Vegetable oil/Olive oil 1⁄4 Cup (4 tbs)
  Finely chopped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
  Garlic clove 1 Small, finely chopped
  Pepper 1⁄4 Teaspoon
Directions

MAKING
1. In a medium jar of a food processor or blender, combine all the ingredients. Pulse for 30 seconds or until well blended to a smooth consistency.
2. Empty the mixture into a well greased 4 cup ring mold.
3. Place the mold or bowl in the refrigerator and allow the dip to chill for a minimum of 2 hours.

SERVING
4. When well chilled turn mold onto a serving platter and give a sharp tap to unmold the ring.
5. Fill the center of the ring with a tossed salad of your choice.
6. You could arrange crackers or toastadas or taco chips around the spread.
7. Serve chilled.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Grinding
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
8

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4.15
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 183 Calories from Fat 69

% Daily Value*

Total Fat 8 g12%

Saturated Fat 0.97 g4.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 654.2 mg27.3%

Total Carbohydrates 25 g8.5%

Dietary Fiber 5.4 g21.5%

Sugars 3.2 g

Protein 6 g12.3%

Vitamin A 3.4% Vitamin C 12%

Calcium 6.1% Iron 7.6%

*Based on a 2000 Calorie diet

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Double Bean Dip Recipe