Tuscan White Bean Dip

20 Servings/Serving Size 2 Tablespoons
Preparation Time: 5 Minutes
Chilling Time: 1 to 2 hours
Cook Time: 0

Bean dips are typically healthy, but can be high in sodium. No need to add salt when you’ve got intense sun-dried tomatoes, Garlic & Herb seasoning, and fresh lemon in this creamy and very satisfying dip. Use it as a sandwich spread, too!

1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed
1 (3-ounce) package low-fat cream cheese
2 tablespoons minced rehydrated sun-dried tomatoes (not packed in oil)
2 tablespoons freshly squeezed lemon juice
1 to 2 tablespoons olive oil
1 tablespoon salt-free Garlic & Herb seasoning
1 tablespoon freshly grated Parmesan cheese
Pinch of red pepper flakes
Freshly ground black pepper
3 tablespoons minced scallion (white part only)

Combine all the ingredients, except for the scallions, in a food processor or blender and blend until smooth. Add some water if necessary to produce a smooth but thick dip. Taste and correct the seasoning, adding additional lemon juice if desired.

Transfer the mixture to a bowl and fold in the scallions. Cover and refrigerate for 1 to 2 hours prior to serving. Serve with pita bread wedges or crudites.

Calories 40
Calories from Fat 20
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 25 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 1 g
Protein 2 g


From You Won't Believe It's Salt-Free!
by Robyn Webb
published by Da Capo Lifelong