This spread takes less than 10 minutes to make and is a great mayonnaise alternative. It can also be used as a dip for raw vegetables or whole grain crackers.
Serving size: 2 Tbsp (serves 16)
15 oz. can of cannellini beans; drain & rinse
½ cup diced sun-dried tomatoes (not packed in oil)
¾ plain 0% Greek yogurt
2 Tbsp grated parmesan cheese
¼ cup fresh basil; chopped
- Add the beans, sun-dried tomatoes, yogurt and parmesan cheese to a food processor and blend until thick & smooth
- Mix in the fresh basil
- Refrigerate and serve cold (store refrigerated in an airtight container for up to 3 days)
Nutrition Facts per 2 Tbsp serving: Calories 35, Total Fat 0g, Cholesterol 0mg, Sodium 55mg, Carbohydrate 5 g, Fiber 1 g, Sugars 1g, Protein 3g
