Practice with YJ Faculty Teacher Jason Crandell.
Provencal Bean Dip
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Nutritional Information
Makes 1 3/4 cupsAmount Per tablespoon:
| Calories | 27 |
| Protein | 1g |
| Total fat | 1g |
| Carbs | 4g |
| Cholesterol | mg |
| Sodium | 20mg |
| Fiber | 1g |
| Sugars | g |
Vegetarian Times Issue: December 1, 1998 p.61
For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudités and bread sticks attractively around dip.
Ingredients
Makes 1 3/4 cups
- 1 small clove garlic, peeled
- 19-oz. can cannellini beans, reserve 1/3 cup liquid, rinse and drain
- 1/4 cup fresh basil leaves or 1 1/2 tsp. dried basil
- 1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus 1/4 tsp. dried rosemary
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Fresh vegetables and breadsticks
Directions
- In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudités and bread sticks.
yogajournal.com
vegetariantimes.com
backpacker.com
optimumwellness.com
wholefoodsmarket.com
betternutrition.com
