Ingredients for Balsamic Bean Dip With Fresh Veggies
- 1 (15-ounce) can cannellini beans
- 1/4 cup extra virgin olive oil
- 1 tablespoon plus 1/2 teaspoon balsamic vinegar
- 1 tablespoon high-quality olive oil infused with sun-dried tomatoes (or regular olive oil)
- assortment of fresh vegetables (carrots, celery, bell peppers)
- warm pita wedges
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How to Make Balsamic Bean Dip With Fresh Veggies
- Combine 1 (15-ounce) can cannellini beans (drained and rinsed), 1/4 cup extra virgin olive oil, 1 tablespoon balsamic vinegar, and 1 tablespoon chopped fresh parsley in a food processor.
- Process until completely smooth, scraping down the sides as needed.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the dip to a serving bowl.
- Drizzle with 1 tablespoon high-quality olive oil infused with sun-dried tomatoes (or regular olive oil) and 1/2 teaspoon balsamic vinegar.
- Garnish with extra fresh parsley (optional).
- Serve immediately with an assortment of fresh vegetables (carrots, celery, bell peppers) and warm pita wedges.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
5g
Carbs
5g