Black-Eyed Pea Dip - 1 pt, Carbs 3g; Fiber 1

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Black-Eyed Pea Dip

 

1 15-ounce can black-eyed peas, rinsed

1/4 cup fresh parsley leaves

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons chopped garlic

1 1/2teaspoons chopped fresh tarragon, or 1/2 teaspoon dried

1/2 teaspoon salt

Freshly ground pepper to taste

 

 

 

 

Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a

food processor; process until smooth. (Cover and refrigerate for up to 2 days.)

Transfer to a serving bowl.

 

Makes about 1 1/4 cups

 

Source: EattingWell magazine

Formatted by Chupa Babi: 06.17.08

 

Per tablespoon: 31 calories (29% fat); 1 g fat (0 g sat, 1 g mono); 0 mg

cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 70 mg sodium; 8 mg

potassium.

 

Exchanges: Free food

0 Carbohydrate Servings