Photo: Alexander Maasch
White Bean Dip Recipe with Parmesan Cheese & Sage
9 ingredients
Makes approximately 1 1/2 cups
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Estimated Nutrition (whole recipe, rough)
256
Calories
11g
Protein
21g
Fat
8g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 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 can (15 oz.) cannellini beans, drained & rinsed (I prefer Bush's Beans)
- 1/4 cup (packed) finely grated Parmesan cheese
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- 1/8 - 1/4 tsp cayenne pepper (to taste)
- 1 tbsp finely chopped fresh sage leaves
- 1 tbsp minced chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes