Recipe: Bean Dip

Serve as an appetizer with crudités or eat as a snack with baked tortilla chips or whole wheat pita crisps, or even spread as a sandwich filler with veggies. Either way this is a quick and tasty way to get in three of my top ten superfoods: garlic, extra virgin olive oil and beans. Food weight: 1.0 

Ingredients

Yield:  10 servings (serving size: 1/10^thof recipe, 54 grams or ~ ¼ cup)

• 1 (15.5 ounce) can of cannelloni beans, rinsed and drained
• 1/3 cup extra virgin olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• Juice from ½ a lemon
• Freshly ground pepper to taste 

Directions

In a food processor, add beans, olive oil and chopped garlic. Process until smooth. Season with salt, lemon juice and pepper, blend and transfer mixture to a serving dish. Serve as a dip for fresh vegetables or as a spread on baked tortilla or whole wheat pita chips.

Nutritional Information per Serving (54 grams or ~ ¼ cup):
Food weight: 1.0, Calories: 97, Fat: 8 g, Cholesterol: 0 mg, Sodium: 275 mg,
Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 3 g