Try this Provencal Bean Dip recipe, or contribute your own.
Suggest a better descriptionMAKES 1 3/4 CUPS DAIRY-FREE For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudit6s and bread sticks attractively around dip. In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudities and bread sticks. PER TABLESPOON: 27 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 20MG SOD.; 1G FIBER. Recipe by: Vegetarian Times, December 1998, page 61
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 1 servings | ||
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Calories: 459 | ||
Calories from Fat: 30 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1595.5mg | 55 % | |
Potassium 1319.8mg | 35 % | |
Total Carbohydrate 79.6g | 23 % | |
Dietary Fiber 29.2g | 117 % | |
Sugars, other 50.4g | ||
Protein 28.5g | 41 % | |
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: 459
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