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Cannellini bean and olive dip
Serves: 8 (makes 1 cup)
Time to make: 10 mins
Ingredients
- 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
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 38cal
-
Kilojoules 160kJ
-
Protein 2g
-
Total fat 1g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 1g
-
Dietary fibre 2g
-
Sodium 280mg
-
Calcium 30mg
-
Iron 1mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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