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Tuscan Bean and Olive Spread Recipe

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Wonderful flavors of garlic, rosemary and basil blend in this hearty spread! Lucky enough to have leftovers? Serve it with pita chips, veggies or as a sandwich topper. —DIANE NEMITZ, LUDINGTON, MICHIGAN

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Tuscan Bean and Olive Spread Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

6 sun-dried tomato halves (not packed in oil), finely chopped
1/2 cup boiling water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons water
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1 garlic clove, halved
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup Greek olives, chopped
Bagel chips

Directions

In a small bowl, combine tomatoes and boiling water. Let stand for 5 minutes; drain and set aside.
Place the beans, water, oil, basil, garlic, rosemary, pepper and pepper flakes in a food processor; cover and process until blended. Stir in tomatoes. Transfer to a serving bowl; sprinkle with olives.
Serve with bagel chips. Yield: 1-1/2 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 99 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 231 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Tuscan Bean and Olive Spread in Healthy Cooking December/January 2012, p21

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