| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Prevention | 24 | Servings | |
INGREDIENTS
| 14 | oz | Great Northern beans |
| cooked drained and | ||
| rinsed | ||
| 1/4 | c | Fresh lemon juice |
| 2 | T | Bread crumbs, dried |
| 2 | T | Chopped almonds, toasted |
| 1 | Clove garlic | |
| 1/2 | t | Dried basil |
| 1/8 | t | Ground red pepper, to taste |
| 6 | Pieces sun-dried tomatoes | |
| chopped |
INSTRUCTIONS
To make 1-1/2 cups of dip: Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in a food processor until smooth. Stir in tomatoes. Cover and chill until ready to serve. (At least 1 hour.) Per tablespoon 44 calories, 0.7 g fat (14%) 0 mg Cholesterol, 9 mg Sodium, 1.6 g dietary fiber Cook's quick tip ^ To toast almonds, place them in a small nonstick skillet and cover over medium-low heat, shaking the skillet occasionally, until they're golden, about 5 minutes. ^ A drop of hot-pepper sauce (like Tabasco) may replace the ground red pepper. (c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High Flavor Cooking. [mc-recipe: patH 23 Sep 96] Recipe By : Quick & Healthy, Fall 1996 Posted to MC-Recipe Digest V1 #224 Date: Mon, 23 Sep 1996 13:47:05 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Show off this dip by serving in a sweet red pepper shell-half. Cut, remove seeds and membranes, rinse and dry. Use other half for crudites.
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Nutrition (calculated from recipe ingredients)
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Calories: 31
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 35.7mg
Potassium: 113mg
Carbohydrates: 5g
Fiber: 1.3g
Sugar: <1g
Protein: 1.9g