Lighter Creamy White Bean Dip
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 30 min
- Yield: 1 3/4 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 83 calorie
- Calories
- 83 calorie
- Total Fat
- 2 grams
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 2 milligrams
- Cholesterol
- 2 milligrams
- Sodium
- 360 milligrams
- Sodium
- 360 milligrams
- Carbohydrates
- 11 grams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Protein
- 6 grams
- Sugar
- 2 grams
- Sugar
- 2 grams
Share This Recipe
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 30 min
- Yield: 1 3/4 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 83 calorie
- Calories
- 83 calorie
- Total Fat
- 2 grams
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 2 milligrams
- Cholesterol
- 2 milligrams
- Sodium
- 360 milligrams
- Sodium
- 360 milligrams
- Carbohydrates
- 11 grams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Protein
- 6 grams
- Sugar
- 2 grams
- Sugar
- 2 grams
Ingredients
2/3 cup reduced-fat 2-percent cottage cheese
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme
One 15.5-ounce can cannellini beans, rinsed and drained
Kosher salt and freshly ground black pepper
2 teaspoons good quality olive oil
Pinch smoked or sweet paprika
Chopped chives, for garnish
Directions
- Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
- Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.
