Wednesday, August 31, 2011

White Bean Dip – 2 PointsPlus

White Bean Dip – 2 PointsPlus

6 large garlic cloves, unpeeled
1 cup white cannellini beans, rinsed and drained
1/4 cup finely chopped red bell pepper
3 scallions, minced
2 tablespoons FRESH lemon juice
2 teaspoons Olive Oil
1/2 tsp salt
1/8 tsp cayenne

Preheat oven to 400. Wrap garlic in foil and roast 30 minutes until very soft. Unwrap and cool. When cool enough to handle, squeeze garlic from skins and put in a food processor or blender. Add all remaining ingredients and puree. Transfer to a small bowl. Serve at once or refrigerate for up to 2 days.

Serving Size: 1/4 cup. 63 calories, 3g fat, 2 g fiber, 2g protein and 8g carbs

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