White Bean Dip

Yield: 8 servings

This is tasty appetizer that is good either warm or cold.

Ingredients:
• 1 cup (208 g) dry navy beans
• ½ cup (80 g) chopped onion
• ¾ teaspoon minced garlic
• 1 tablespoon (15 ml) Dijon mustard
• ¼ cup (25 g) chopped scallions
• 2 tablespoons (28 ml) lime juice
• 1 teaspoon tarragon

Preparation:
Bring beans to a boil for 1 minute and remove from heat to soak for 1 hour. Rinse well. Add onion and cook beans until tender, about 1 hour. Drain beans and rinse well. In a food processor place mustard, scallions, lime juice, and tarragon. Pulse to combine. Add beans and blend until smooth.

Each with: 40 g water; 45 calories (5% from fat, 24% from protein, 72% from carb); 3 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 8 g carb; 2 g fiber; 1 g sugar; 51 mg phosphorus; 23 mg calcium; 1 mg iron; 169 mg sodium; 128 mg potassium; 38 IU vitamin A; 0 mg vitamin E; 3 mg vitamin C; 0 mg cholesterol

TIP:-
This is a nice dip with tortilla chips.

This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p40 and p41'