Navy Bean Dip

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 48.7
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 194.1 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.8 g

View full nutritional breakdown of Navy Bean Dip calories by ingredient


Introduction

Creamy bean dip made from Navy Beans (any white bean will probably work) Creamy bean dip made from Navy Beans (any white bean will probably work)
Number of Servings: 12

Ingredients

    2 1/4 cup navy beans
    1 tsp Salt
    1 tsp Dill weed, dried
    1 clove Garlic
    1 tbsp Apple Cider Vinegar
    1 tbsp Lemon Juice
    1/4 cup (8 fl oz) water

Tips

Any white bean can probably be used here. For best effect with bean dips, I find preparing them from dry and cooking long enough so they get pretty soft—softer than you'd want in a soup or baked beans—makes for a better, creamier dip texture. Prepare to your own taste.

For cooking time, I listed 120 minutes, by which I mean time to chill and meld in the fridge. Ideally, you'd let it sit overnight.


Directions

1. Add all ingredients except water to a blender.
2. Blend until smooth.
3. Add water, 1 tablespoon at a time, blending in between, until desired consistency is reached. Serving number and size will probably be off if you deviate far from the recipe.
4. Let chill so flavors can meld and raw garlic can mellow a bit.

Note: I used navy beans cooked from dry. For best texture, I find that, if I'm making a bean dip, cooking the beans longer will make them have a creamier texture for dips, which I like.

Serving Size: About 2 tablespoons

Number of Servings: 12

Recipe submitted by SparkPeople user SONOFTHE.