Low-Cal Bean Dip recipe
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Ingredients
- 1 (16 ounce) can cannellini beans, drained and rinsed 1 (7 ounce) jar roasted red bell peppers, drained and rinsed 1 small avocado, peeled and pitted ¼ cup chopped fresh basil 1 ½ tablespoons minced garlic 1 teaspoon lemon juice 1 teaspoon balsamic vinegar ½ teaspoon smoked paprika ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon curry powder 2 tablespoons extra-virgin olive oil
Nutrition Info
- 39.8 caloriescarbohydrate: 3.9 gcholesterol: : -fat: 2.3 gfiber: 1.3 gprotein: 1 gsaturatedFat: 0.3 gservingSize: -sodium: 117.6 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Low-Cal Bean Dip
Directions
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Put cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl, process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.