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Tuscan Bean Dip
We use all vegan ingredients to make this delicious vegan recipe.
NUTRITIONAL FACTS
Servings1
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 70.0 |
| Protein (g) | 2.0 g |
| Total Carbohydrates (g) | 6.0 g |
| Sugar (g) | 0.0 g |
| Calcium (mg) | 2.0 % |
| Fibre (g) | 2.0 g |
| Sodium (mg) | 150.0 mg |
| Fat (g) | 4.0 g |
| Saturated Fat (g) | 0.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 0.0 mg |
| Iron (mg) | 4.0 % |
| Vitamin A | 2.0 % |
| Vitamin B12 | |
| Vitamin C | 6.0 % |
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1 People
Servings
-
15 Mins
Prep Time
-
0 Mins
Cooking Time
-
15 Mins
Ready In
Ingredients
- 4 medium cloves garlic, unpeeled
- 1 can (15.5 oz.) low sodium cannellini beans, rinsed and drained
- 1/3 cup sun-dried tomatoes packed in oil, drained
- 1/4 cup Hellmann's® or Best Foods® Vegan Dressing and Spread
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh rosemary
- 3/4 tsp. crushed red pepper flakes
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Directions
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Put garlic cloves in small microwave-safe cup. Cover and microwave at HIGH until tender, about 45 seconds. Cool slighty then remove skins.
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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.
Chef's Tip
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