White Bean, Greek Yogurt, and Sun-Dried Tomato Spread
Per ServingWhite Bean, Greek Yogurt, and Sun-Dried Tomato Spread |
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|---|---|---|
| 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
- Add the beans, sun-dried tomatoes, yogurt, and Parmesan cheese to a food processor or blender. Blend until thick and smooth.
- 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.
