Navy Bean and Sun-Dried Tomato Dip
Creamy and healthy, this starter is great with veggies or pita.
The creaminess of navy beans makes a great base for spreads and dips, which I've supercharged by adding sun-dried tomatoes.
Use it as a sandwich spread, or a dollop on veggies.
Ingredients
2 cups cooked navy beans or 1 15-ounce can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt
¼ cup oil-packed sun-dried tomatoes, rinsed
¼ cup chopped fresh parsley
½ teaspoon minced garlic
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
½ teaspoon sea salt
Preparation
1. Combine all of the ingredients in a food processor and process until smooth.
2. Add another spritz of lemon or a pinch of salt if needed.
Serves 6
Storage: Store in an airtight container in the refrigerator for 5 to 7 days.
Nutritional Info: Calories: 195; Total Fat: 8.2 g (1.1 g saturated, 5.5 g monounsaturated); Carbohydrates: 24 g; Protein: 8 g; Fiber: 9 g; Sodium: 635 mg
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Find more cancer-fighting recipes and videos from Rebecca!
This recipe is from The Cancer-Fighting Kitchen by Rebecca Katz. Copyright © 2009 by Rebecca Katz. Published by Ten Speed Press, a registered trademark of Random House, Inc.
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