Photo: Tuscan White Bean Spread Recipe
Ingredients
- 1 (15-ounce) can no salt added organic navy beans
- 1/3 cup nonfat plain yogurt
- 1 teaspoon Italian seasoning
- 3 whole roasted garlic cloves, finely chopped
- 2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup finely chopped fresh basil leaves
- Salt and pepper
Directions
Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.
Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.
Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.
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By my kitchen 11797741
on May 26, 2010
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THAT'S WHAT IT LOOKS LIKE...PROBABLY TASTES LIKE IT TOO!!!!
By KathyFoodie
Macomb County, MI
on May 25, 2010
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You should not only drain the beans well, but should rinse them in a colander until there isn't one bubble left to be seen. Rinsing will accomplish two things: Reducing the excess salt present in most canned foods, and reducing gas-issues that often go along with eating beans. Draining well (almost dry will give you better control over the consistency of the dip. The same goes for salads or other recipes using beans in a recipe.
Regarding adding of the Oil as Sandra did after the initial processing of the items - you might want to add less at that point. Just as you are about to serve the dip, drizzle (drizzle, not POUR! a little Olive Oil over the bean dip. You also might want to sprinkle a little more of whatever seasoning went into the recipe (in this case, Italian Seasoning.
Kelly - one of the problems (beyond not draining the beans with your dip being two watery might come from the yogurt. I always strain the yogurt through a coffee filter in a colander in a bowl (refrigerator overnite. You can also use a Greek Yogurt (thicker already if you can find it.
By kcholle_11353665
Port Washington, WI
on November 17, 2009
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Way too runny. Maybe I misread the directions, but I had to add 10 crushed saltine crackers to thicken it to a dip consistency. When it came back up to room temperature, it got runny again. I didn't drain the beans, so maybe that was it. The directions were a little unclear.
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