Cannellini bean and olive dip
Serves:
8
Time to make:
10 mins
Total cost:
$3.92 / $0.49 per serve
(at time of publication)
(at time of publication)
Health information:
Vegetarian
Instructions
Instructions and steps:
Step 1 Place all ingredients, except parsley, in a food processor and process until smooth.
Step 2 Refrigerate and top with parsley just before serving.
About this Recipe
Photography: Cath Muscat
First Published:
December 2008
Rating:
No votes yet
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Full ingredient list:
- 400g can cannellini beans, drained, rinsed
- 1/4 cup roughly chopped, pitted kalamata olives
- 1 clove garlic, roughly chopped
- 2 teaspoons balsamic vinegar
- 2 tablespoons low-fat plain yoghurt
- 1 tablespoon chopped parsley
Nutritional information (per serve)
Energy:
160kJ
Calories:
38cal
Protein:
2g
Fat:
1g
- saturated:
1g
Carbohydrates:
5g
- sugars:
1g
Dietary Fibre:
2g
Sodium:
280mg
Calcium:
30mg
Iron:
1mg
Nutrition information is given per serve
*NS: not specified
