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Sun Dried Tomato, Basil And Cannellini Bean Dip

Put all ingredients into a food processor and process until smooth. Serve with an assortment of ‘dippable’ vegetables, including cut up carrot, cauliflower, broccoli, capsicum, celery, and/ or any other vegetable you may like.

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Servings: 12

Prep Time: 00:10

Cook Time: 00:00

Main Ingredients

400 g can of cannellini beans, drained and rinsed well

1/2 cup (100g) sundried tomatoes, drained

1/2 cup fresh basil leaves (about 20 large leaves)

1 tbsp. (20ml) extra virgin olive oil

1 tbsp. (20ml) water

2 tbsp. (40ml) lemon juice

Preparation

1Put all ingredients into a food processor and process until smooth.

2Serve with an assortment of ‘dippable’ vegetables, including cut up carrot, cauliflower, broccoli, capsicum, celery, and/ or any other vegetable you may like.

Additional Notes

Makes approximately 1 cup. This recipe can be made ahead of time, though keep it refrigerated and consume within 3 days.

Nutrition Information (per 1 tablespoon serve)

Energy 252 kJ | Protein 2.7g | Carbohydrate 6.0g | Total Fat 1.9g | Saturated Fat 0.3g

Reviews: 0

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