Nutrition Facts

  • One serving:
  • 1/4 cup dip (calculated without pita chips)
  • Calories:
  • 102
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 326 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 4 g
  • Protein:
  • 4 g
  • Diabetic Exchange:
  • 1 starch, 1/2 fat.


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White Bean Dip

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From Benton Harbor, Michigan, Katina Tanner sends a low-fat party starter. "This is a wonderful way o use fresh basil," she says. "Increase the amount of herbs if you like or replace the pita chips with crackers for variety."

SERVINGS: 5

CATEGORY: Lower Fat

METHOD:

TIME: Prep/Total Time: 10 min.

Ingredients:

  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup minced fresh basil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Baked pita chips

Directions:

In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers. Yield: 2-1/4 cups.

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