From Dr. Weil. This is a great taste accompaniment to bread instead of butter or olive oil and balsamic vinegar. It is a versatile accompaniment for toasted baguettes or warm crepes. You can also use it as a dip made for thick chunks of French bread or pita sandwiches.
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Units: US | Metric
- 2 cups cannellini beans, canned (may also use great northern)
- 1 teaspoon pesto sauce
- 2 teaspoons lime juice, freshly squeezed
- 1 garlic clove, coarsely chopped
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- 2 tablespoons parmesan cheese, freshly grated
- 3 tablespoons extra virgin olive oil
- 1 whole grain baguette
- 1Preheat the broiler.
- 2Drain the beans and add to a food processor or blender.
- 3Add pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
- 4Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
- 5Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.
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Nutritional Facts for White Bean Dip/Spread
Serving Size: 1 (97 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 152.2
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 1.2 g
- Cholesterol 1.4 mg
- Sodium 417.4 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 3.8 g
- Sugars 0.2 g
- Protein 6.5 g
The following items or measurements are not included:
whole grain baguette