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 Cooking Light

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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

  1. 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.
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