Belly Full · by Amy Flanigan★ 5.0 (8)
White Bean Dip
NUTRITION · PER SERVING5M COOK
CAL 9%·PRO 11%
CARBS 14G31% OF CAL
5G FIBER0G ADDED1G INTRINSIC9G OTHER1G TOTAL SUGAR
FAT 12G61% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy blended white beans with lemon, garlic, and herbs. Smooth, tangy, and earthy. A versatile dip for vegetables or crackers, vegan and quick to prepare.
condimentmediterranean⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 15 ounce can cannellini beans (, drained and rinsed)
- 2 cloves garlic (, minced)
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/4 cup loosely packed fresh Italian parsley leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 5M
CAL 9%·PRO 11%
CARBS 14G31% OF CAL
5G FIBER0G ADDED1G INTRINSIC9G OTHER1G TOTAL SUGAR
FAT 12G61% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 265mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.