Low-Cal Bean Dip
Whether you like your breakfast hot or cold we have delicious brekkie options to suit.
Recipe Summary Low-Cal Bean Dip
It's a tasty, healthy dip to liven up those cut-up veggies.
Ingredients | Low Fodmap Breakfast Recipes Uk1 (16 ounce) can cannellini beans, drained and rinsed1 (7 ounce) jar roasted red bell peppers, drained and rinsed1 small avocado, peeled and pitted¼ cup chopped fresh basil1 ½ tablespoons minced garlic1 teaspoon lemon juice1 teaspoon balsamic vinegar½ teaspoon smoked paprika½ teaspoon salt½ teaspoon ground black pepper¼ teaspoon curry powder2 tablespoons extra-virgin olive oilDirectionsPut cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl; process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.Info | Low Fodmap Breakfast Recipes Ukprep: 15 mins total: 15 mins Servings: 24 Yield: 3 cups
TAG : Low-Cal Bean DipAppetizers and Snacks, Dips and Spreads Recipes, Bean Dip Recipes,
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