* Exported from MasterCook *
Balsamic Bean Dip with Fresh Veggies
Recipe By :Amy Finley
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounce canned cannellini -- (white kidney beans), 1 can, drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar -- plus extra for drizzling
Oil -- from jar of sun-dried tomatoes
To serve: -- Assorted crudités and or pita bread cut into wedges
Puree beans, olive oil, and 1 tablespoon vinegar in processor until
smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato
oil and a few drops of vinegar. Serve with crudités and pita wedges.
Makes 4 servings
Source:
"Bon Appetit, Feb 2008"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 142 Calories; 7g Fat (44.9%
calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 1/2 Fat.
Nutr. Assoc. : 1417 0 0 0 0
