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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
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