Cannellini bean and olive dip

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) — default Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

Total fat 1 g

Saturated fat 1 g

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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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First published: Dec 2008

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