Tuscan Bean Dip

Name: Tuscan Bean Dip
Prep time: 15 min
Total time: 15 min
Yield: 1.5
Cuisine: Italian
Ingredients: 4 cloves garlic, unpeeled; 1 can (540 mL) low sodium white kidney beans, rinsed and drained; 1 can (15.5 oz.) low sodium cannellini beans; 1/3 cup (75 mL) sun-dried tomatoes packed in oil, drained; 1/4 cup (60 mL) Hellmann's® Vegan; 1 Tbsp. (15 mL) fresh lemon juice; 1 Tbsp. (15 mL) chopped fresh rosemary; 3/4 tsp. (3 mL) crushed red pepper flakes

Trying new foods is what its all about, check out our Tuscan bean dip recipe today and be amazed at the excellent taste this dish can bring!

NUTRITIONAL FACTS

Servings1

Value

Amount per Serving	Value
Energy (kcal)	30.0
Protein (g)	1.0 g
Carbohydrates (g)	2.0 g
Sugar (g)	0.0 g
Fat (g)	2.0 g
Fibre	1.0 g
Calcium	0.0 %
Sodium(mg)	10.0 mg
Vitamin A	0.0 %
Saturated Fat (g)	0.0 g
Trans Fat (g)	0.0 g
Cholesterol (mg)	0.0 mg
Iron	2.0 %
Vitamin C	4.0 %
Vitamin B12

1 People

Servings
15 Mins

Prep Time
0 Mins

Cooking Time
15 Mins

Ready In

4 cloves garlic, unpeeled
1 can (540 mL) low sodium white kidney beans, rinsed and drained
1 can (15.5 oz.) low sodium cannellini beans
1/3 cup (75 mL) sun-dried tomatoes packed in oil, drained
1/4 cup (60 mL) Hellmann's® Vegan
1 Tbsp. (15 mL) fresh lemon juice
1 Tbsp. (15 mL) chopped fresh rosemary
3/4 tsp. (3 mL) crushed red pepper flakes

MADE WITH

Microwave garlic in small microwave-safe cup covered at HIGH until tender, about 45 seconds. Cool slightly, then remove skins.
Process garlic and remaining ingredients in food processor until smooth. Serve, if desired, with sliced toasted gluten-free baguette, gluten-free crackers and/or fresh vegetable sticks.