This is a nice twist on standard white bean dip, with the pieces of fennel - licorice undertones. Could use a bit more salt and lemon juice though. Served with melba toast and raw veggies.
White Bean Spread with Fennel
Use as a sandwich spread on bagels or as a dip for vegetables and bagel chips.
Yield: 5 servings (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 130
- Calories from fat: 16%
- Fat: 2.3g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 6.8g
- Carbohydrate: 21.3g
- Fiber: 4.6g
- Cholesterol: 2mg
- Iron: 2.9mg
- Sodium: 172mg
- Calcium: 72mg
Ingredients
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/4 cup finely chopped fennel bulb
- 2 tablespoons finely chopped fennel fronds
- 1 tablespoon finely chopped red onion
Preparation
- Combine first 5 ingredients in a food processor, and pulse 5 times or until the beans are coarsely chopped. Combine bean mixture and remaining ingredients in a small bowl.
White Bean Spread with Fennel Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Food Processor
- OCCASION: July 4th, Labor Day, Memorial Day, New Year's, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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