Dip: Tomato-Ranch Bean Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/4 cup dried tomatoes (not in oil)15 oz can cannellini beans (white kidney beans), rinsed & drained1/2 cup reduced-calorie ranch dressing3 cloves garlic1/2 tsp chipotle chile pepper in adobo sauce (optional)1/4 cup snipped parsley
1. Place tomatoes in small bowl. Add enough boiling water to cover. Let stand 5 minutes. Darin and finely chop tomatoes; set aside.
2. In a food processor, combing beans, salad dressing, garlic and chipotle pepper. Process until smooth. (Set aside 1 tsp tomatoes and 1 tsp of parsley for garnish.) Stir tomatoes and parsley into bean mixture.
3. Transfer to serving bowl. Top with reserved tomatoes and parsley. Serve with assorted vegetable dippers.
Makes 10 servings of 2 tablespoons each.
Number of Servings: 10
Recipe submitted by SparkPeople user KELLYRBFITZ.
2. In a food processor, combing beans, salad dressing, garlic and chipotle pepper. Process until smooth. (Set aside 1 tsp tomatoes and 1 tsp of parsley for garnish.) Stir tomatoes and parsley into bean mixture.
3. Transfer to serving bowl. Top with reserved tomatoes and parsley. Serve with assorted vegetable dippers.
Makes 10 servings of 2 tablespoons each.
Number of Servings: 10
Recipe submitted by SparkPeople user KELLYRBFITZ.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 2.8 g
- Cholesterol: 3.4 mg
- Sodium: 271.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.4 g
- Protein: 3.2 g
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