You are here

Tuscan Bean Dip

RobinBenzle's picture
Pureed cannellini beans with fresh tomato and cilantro. The cure for too much hummus.
  Cannellini beans 2 Can (20 oz)
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Sour cream 2 Tablespoon
  Cilantro 1 Bunch (100 gm), finely chopped
  Tomato 1⁄2 Medium, finely chopped

1. In a blender, add cannellini beans, salt, cayenne pepper and sour cream and blend well.
2. Transfer the mix into a bowl and add cilantro and tomato and mix.

3. Serve as dip along with baby carrots or naan.

Recipe Summary

Preparation Time: 
20 Minutes

Rate It

Your rating: None
Average: 3.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 405 Calories from Fat 253

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 3.9 mg1.3%

Sodium 648.2 mg27%

Total Carbohydrates 25 g8.4%

Dietary Fiber 8.7 g34.8%

Sugars 0.9 g

Protein 10 g19.8%

Vitamin A 39.8% Vitamin C 15%

Calcium 13.1% Iron 10.9%

*Based on a 2000 Calorie diet

Tuscan Bean Dip Recipe Video