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White Bean And Pine Nut Dip Recipe
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Fat free milk||2 Tablespoon|
|Canned white kidney beans/Great northern beans||15 Ounce, drained, rinsed (1 Can, Cannellini)|
|Fat free sour cream||1⁄4 Cup (4 tbs)|
|Pine nuts||3 Tablespoon, toasted|
|Salt free garlic and herb/Other salt-free seasoning blend||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Snipped oregano/Snipped fresh basil / 1/2 teaspoon dried oregano / basil, crushed||2 Teaspoon (Fresh)|
|Toasted pita chips||2 Cup (32 tbs) (1 Recipe)|
Serving size: Complete recipe
Calories 1329 Calories from Fat 586
% Daily Value*
Total Fat 67 g103.3%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 5.8 mg
Sodium 2352.4 mg98%
Total Carbohydrates 165 g54.8%
Dietary Fiber 34.3 g137.3%
Sugars 26.9 g
Protein 45 g91%
Vitamin A 10.1% Vitamin C 59.9%
Calcium 52.7% Iron 63.2%
*Based on a 2000 Calorie diet
Cover and let stand for 5 minutes.
Meanwhile, in a blender container or food processor bowl combine beans, sour cream, pine nuts, seasoning blend, and ground red pepper.
Cover and blend or process until nearly smooth.
Add bread crumb mixture.
Cover and blend or process until smooth.
Stir in oregano.
Cover and chill for 2 to 24 hours to blend flavors.
If desired, sprinkle chives over dip