Christmas

Cannellini bean and olive dip

Author: Diane Temple

Photographer: Cath Muscat

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Serves: 8 (makes 1 cup)

Time to make: 10 mins

Ingredients

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400g can cannellini beans, drained, rinsed
¼ 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

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Instructions

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1 Place all ingredients, except parsley, in a food processor and process until smooth.

2 Refrigerate and top with parsley just before serving.

Nutrition Info (per serve)

Calories 38 cal

Kilojoules 160 kJ

Protein 2 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 1 g

Dietary fibre 2 g

Sodium 280 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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