Italian White Bean Dip

Serves 10 – Makes 2 1/2 Cups


What You’ll Need:

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)


How To Put It Together:

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.

Nina’s Tasty Tip:

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