Tuscan Bean Dip

  • Prep time

    mins
  • Marinate time

    mins
  • Cooking Time

    mins
  • Serves

  • Makes

  • Brew time

    mins
  • Chill time

    mins
  • Wait time

    mins
  • Freeze time

    mins
  • Total time

    mins
  • Difficulty

  • Oven time

    mins
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getContent, 0ms
  • REVIEWS, PRODUCT
  • bvseo-msg: SubjectId cannot be null or empty.;
  • 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

Nutritional information

 

Amount per serving

Calories30
Calories from Fat20
Total Fat2g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Sodium10mg
Total Carbs2g
Dietary Fiber1g
Sugars0g
Protein1g
Calcium0%
Iron2%
Vitamin C4%
Vitamin A0%
  • 1 Microwave garlic in small microwave-safe cup covered at HIGH until tender, about 45 seconds. Cool slightly, then remove skins.
  • 2 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.