Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
254
Calories
1g
Protein
27g
Fat
3g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini 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 small clove garlic, peeled
- 19-oz. can cannellini beans, reserve 1/3 cup liquid, rinse and drain
- 1/4 cup fresh basil leaves or 1 1/2 tsp. dried basil
- 1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus 1/4 tsp. dried rosemary
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Fresh vegetables and breadsticks
- =
Directions
1
In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudités and bread sticks.
Recipe sourced from
fandom