Publisher Photo
Publisher Photo
There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. —Nancy Testin, Harrington, Delaware
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh parsley
  • Baked pita chips or assorted fresh vegetables

Directions

Place first five ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips. Yield: 6 servings.
Originally published as Garlic Bean Dip in Light & Tasty June/July 2003, p61

Nutritional Facts

1/4 cup dip: 102 calories, 5g fat (1g saturated fat), 5mg cholesterol, 371mg sodium, 11g carbohydrate (1g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh parsley
  • Baked pita chips or assorted fresh vegetables
  1. Place first five ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips. Yield: 6 servings.
Originally published as Garlic Bean Dip in Light & Tasty June/July 2003, p61

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