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  • Italian White Bean Dip

    Italian White Bean Dip

    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

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