Bean Dip with Horseradish
8 ServingsBeans are wonderful food — no two ways about it. They are loaded with protein, fiber, potassium, magnesium and folic acid. They have a very beneficial effect on blood sugar and they taste great. There are many ways to use beans — from chili to soup to tasty dips scooped up with raw vegetables, whole-grain crackers or pita triangles. Beans are also one of the foods that work well from a can, saving the time and effort of presoaking. Lower-sodium versions are also available. For those of you who enjoy the aroma of a big pot of beans simmering on the stove, however, keep cooking from scratch!
Ingredients:
2 cups cooked beans (cannellini, pinto or Great Northern)
2 tablespoons quality extra-virgin olive oil
1 tablespoon prepared horseradish
2 scallions, trimmed and minced
Salt to taste
Instructions:
1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
2. Season with salt to taste.
Nutritional Information:
Per serving:
92.5 calories
3.6 g total fat (0 g sat)
0 mg cholesterol
11.4 g carbohydrate
4.3 g protein
3 g fiber
- Recipe reprinted with permission of DrWeil.com.
Tomorrow's Recipe: Potato Pancakes
I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.
|
댓글 없음:
댓글 쓰기