White Bean & Sundried Tomato Dip

HomeClinics & ProgramsELLICSR KitchenWhite Bean & Sundried Tomato Dip

Skill Level	Easy

Preparation Time	5 minutes	Total Time	5 minutes
Servings	6 servings (1/4 cup each)	Cost Per Serving	$0.45

1 can	Cannellini Beans (or white kidney beans), drained and rinsed well
1 clove	Garlic, minced
1/2 cup	Sundried Tomatoes, roughly chopped
2 tbsp	Extra Virgin Olive Oil
1/2	Lemon, juice and zest
2 tbsp	Flat Leap Parsley, roughly chopped
1 tsp	Dried Oregano
To Taste	Salt and Black Pepper

If you are using sundried tomatoes that are not packed in oil, you may want to soak them in a bit of warm water first.
Add all your ingredients to a food processor and pulse to desired consistency. (You can also do this by hand with a fork, crushing and mixing well)
Serve with fresh cut veggies or toasted pita

PDF link to nutrition facts table for white bean and sundried tomato dip

Beans and legumes are a low-fat source of protein and are an excellent source of fibre. One cup of white kidney beans provides almost half the fibre most adults need in a day.
Beans also contain resistant starch, a type of carbohydrate that promotes healthy bacteria in the colon and may help keep colon cells healthy. Research suggests that resistant starch may lower blood sugar after eating, minimize hunger and reduce fat storage.
Eating a diet rich in beans and legumes can help to achieve and maintain a healthy body weight and is associated with a lower risk of colorectal cancer and heart disease.