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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This dip is great for assorted vegetables like baby carrots, sliced cucumber, squash and sliced pepper strips. Ingredients:
2 large garlic cloves, minced |
1 small onion, chopped |
1/2 teaspoon dried thyme |
1 (15 ounce) can cannellini beans, drained and rinsed |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1 medium tomato, cored and chopped |
1/4 cup fresh parsley, chopped |
assorted fresh vegetable (like baby carrots, sliced cucumber, squash and pepper strips) |
Directions:
1. In nonstick skillet coated with olive oil-flavored cooking spray over medium heat, cook garlic, onion and thyme 5 minutes or until tender.
2. In food processor or blender, puree garlic mixture, beans, lemon juice and salt 1 minute or until smooth.
3. Stir in tomato and parsley.
4. Serve with assorted vegetables.
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