Tuscan Bean Dip Recipe
Ingredients
Directions
- Crush Garlic with hands, heat in oil on low for approx. 5 minutes. Add rosemary cover and remove from heat for another 5 minutes. Strain oil to remove garlic and rosemary leaves into food-processor. Drain (do not rinse) beans and add to oil in food-processor. Blend until paste. Refrigerate. Best served room temperature. Serves about 5 per can of beans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1052g | |
| Calories 1725 | |
| Calories from Fat 625 | 36% |
| Total Fat 70.85g | 89% |
| Saturated Fat 10.24g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 4489mg | 128% |
| Total Carbs 209.82g | 56% |
| Dietary Fiber 48.0g | 160% |
| Sugars 2.91g | 2% |
| Protein 71.48g | 114% |
