A Large Kitchen Bowl
A Sharp Kitchen Knife
A Food Processor
Measuring Cups & Spoons
2 (15 oz) Cans White Northern Beans, Drained (Organic Preferred)
Juice of 2 Lemons
1 1/2 Tsp Minced Garlic
1/2 Tsp Sea Salt
Shakes of Tabasco to Personal Taste
1/3 Cup Organic Sun Dried Tomatoes in Oil, Chopped (about 8 medium)
1/4 Cup Fresh Chopped Basil (a small handful)
1) Puree in the food processor, the beans, lemon juice, minced garlic, sea salt and tabasco until smooth-ish.
2) Place in your large kitchen bowl. Fold in chopped sun dried tomatoes & basil.
3) Place in the fridge for about an hour so that the flavors can marry.
This dip is even yummier the second day!
• 62 Calories
• 4 grams of Protein
• 11 grams of Total Carbohydrates
• 0 grams of Sugar
• 4 grams of Fiber
• 1 gram of Total Fat
• 0 grams of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 211 mg of Sodium
• 14% RDA Vitamin C
• 13% RDA Folate
• 11% RDA Manganese
• 9% RDA Sodium
• 7% RDA Magnesium
• 7% RDA Phosphorus
• 7% RDA Potassium
• 6% RDA Thiamin
• 5% RDA Vitamin K
• Glycemic load: 3
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
