Low-Cal Bean Dip recipe

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Ingredients

1 (16 ounce) can cannellini beans, drained and rinsed
1 (7 ounce) jar roasted red bell peppers, drained and rinsed
1 small avocado, peeled and pitted
¼ cup chopped fresh basil
1 ½ tablespoons minced garlic
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon curry powder
2 tablespoons extra-virgin olive oil

Nutrition Info

39.8 calories
carbohydrate: 3.9 g
cholesterol: : -
fat: 2.3 g
fiber: 1.3 g
protein: 1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 117.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl, process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.

Recipe Yield

3 cups

Recipe Note

It's a tasty, healthy dip to liven up those cut-up veggies.

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