
Tuscan Bean Dip
We use all vegan ingredients to make this delicious vegan recipe.
Nutritional Information
Calories
70 (2 Tbsp.)
Calories from Fat
35 (2 Tbsp.)
Total Fat
4g (2 Tbsp.)
Saturated Fat
0.5g (2 Tbsp.)
Sodium
150mg (2 Tbsp.)
Total Carbs
6g (2 Tbsp.)
Dietary Fiber
2g (2 Tbsp.)
Protein
2g (2 Tbsp.)
Calcium
2% (2 Tbsp.)
Iron
4% (2 Tbsp.)
Vitamin C
6% (2 Tbsp.)
Vitamin A
2% (2 Tbsp.)
Ingredients List
- 4 medium cloves garlic, unpeeled
- 1 can (15.5 oz.) low sodium cannellini beans, rinsed and drained
- 1/3 cup sun-dried tomatoes packed in oil, drained
- 1/4 cup Hellmann's® or Best Foods® Vegan Dressing and Spread
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh rosemary
- 3/4 tsp. crushed red pepper flakes
Directions
Print1. Put garlic cloves in small microwave-safe cup. Cover and microwave at HIGH until tender, about 45 seconds. Cool slighty then remove skins.
2. Process garlic and remaining ingredients in food processor until smooth. Serve, if desired, with sliced toasted gluten-free baguette, gluten-free crackers and/or fresh vegetable sticks.