Try this Herbed White Bean Dip with Crudites and Toasts recipe, or contribute your own.
Suggest a better descriptionPuree first 6 ingredients in processor til smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano. Serve with crudites and toasted pita chips. Recipe by: Bon Appetit Magazine June 1993 p. 118 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 6 | ||
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Calories: 94 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.3mg | 1 % | |
Potassium 297.6mg | 8 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 12.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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