Zucchini White Bean Dip

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* Exported from MasterCook *

 

Zucchini White Bean Dip

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 small zucchini -- cut into 1/2-inch-thick rounds

1 small garlic clove -- sliced

1 can cannellini beans -- (19-ounce) rinsed and drained

1/4 cup loosely packed fresh parsley leaves

1 tablespoon fresh lemon juice

1/8 teaspoon ground cumin

Accompaniments: crudites, such as carrot,

celery, and red pepper, and/or pita toasts

 

On a steamer rack set in a small saucepan of boiling water steam zucchini and

garlic, covered, 10 minutes, or until zucchini is soft. In a food processor

puree zucchini and garlic with remaining ingredients and salt and pepper to

taste.

 

Serve dip with crudites and/or pita toasts. Makes about 1 1/2 cups, serving 2

generously. May be doubled.

 

Each serving without accompaniments:

202 calories, 1 gram fat

(4% of calories from fat)

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 355 Calories; 1g Fat (2.5% calories from

fat); 25g Protein; 65g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0