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Diabetes Forecast

The Healthy Living Magazine

White Bean, Greek Yogurt, and Sun-Dried Tomato Spread

Per Serving

White Bean, Greek Yogurt, and Sun-Dried Tomato Spread

Makes: 16 (makes 2 cups)
Serving Size: 2 Tbsp.
Calories 35
Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 5 g
Fiber 1 g
Sugars 1 g
Cholesterol 0 mg
Sodium 55 mg (without added salt)
Protein 3 g
Choices: Starch 0.5
  • Makes: 16 (makes 2 cups)
  • Serving Size: 2 Tbsp.
  • Preparation Time: 15 minutes

Ingredients

1 can nellini, chickpeas, or navy beans), drained and rinsed
1/2 cup diced rehydrated sun-dried tomatoes (not packed in oil)
3/4 cup plain nonfat Greek-style yogurt
2 Tbsp. grated fresh Parmesan cheese
1/4 cup fresh chopped basil
Sea salt and freshly ground black pepper to taste

Directions

  1. Add the beans, sun-dried tomatoes, yogurt, and Parmesan cheese to a food processor or blender. Blend until thick and smooth.
  2. Mix in the fresh basil, and season with salt and pepper. Cover and refrigerate for 30 minutes before serving. Use the spread on bread for sandwiches instead of mayonnaise or use as a dip for crudités or whole-grain crackers.
Note: Spread can be stored in a sealed container for up to 3 days in the refrigerator.
 
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