Photo: Cecilia Par
Tuscany Harvest Dip
7 ingredients
20 min
16 servings
openrecipes
"A layered dip with white beans, arugula, and all the flavors of Tuscany."
Estimated Nutrition (whole recipe, rough)
622
Calories
32g
Protein
3g
Fat
116g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (15.5 ounce) can white beans, drained and rinsed
- 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
- 2 plum tomatoes diced
- 1 cup chopped arugula
- 1/2 cup chopped Kalamata olives
- Salt and cracked pepper to taste
- 1 loaf Italian bread, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes