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White Bean and Dried Tomato Spread

This is fantastic on fresh pumpernickel or rye bread for lunch; or spread it on fresh Italian bread to serve with light pasta dishes.

Recipe information

  • Yield

    6 to 8 servings

Ingredients

One 16-ounce can large white beans (Great Northern or cannellini), drained and rinsed
1/4 cup oil-cured sun-dried tomatoes
2 tablespoons chopped fresh parsley or scallions
1 teaspoon salt-free herb-and-spice seasoning mix
1 tablespoon fresh lemon juice
Freshly ground pepper to taste

Preparation

  1. Step 1

    Combine all the ingredients in a food processor and process until coarsely pureed. Transfer to a serving container, and serve at room temperature.

  2. nutrition information

    Step 2

    Calories: 104

    Step 3

    Total Fat: 2g

    Step 4

    Protein: 4g

    Step 5

    Carbohydrate: 16g

    Step 6

    Cholesterol: 0mg

    Step 7

    Sodium: 182mg

The Vegetarian 5-Ingredient Gourmet
TagsSpreadsItalianEuropeanCannellini BeanWhite BeanBean and LegumeVegetableSun-Dried TomatoTomatoParsleyHerbs & SpicesScallionOnionRoot VegetableLemonCitrusFruitStarterSnackLunchDinnerVegetarianVeganNut FreeDairy FreeGluten Free5 Ingredients or FewerQuickEasyNo-CookFood ProcessorCookbooks
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