Healthy White Bean Dip Snack-Prep
featured in Hearty Dips
Whip up this scrumptious and healthy white bean dip for a guilt-free snack that's perfect for meal prep. With a blend of zesty flavors and creamy texture, you'll be reaching for seconds in no time!
Tasty Team
89% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Inspired by foodnetwork.com
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 1 medium eggplant
- 1 red bell pepper
- 6 tablespoons olive oil, 2 tbsp for roasting, 4 tbsp for processing
- 1 can canned cannellini, or other white bean, drained & rinsed
- 2 cloves garlic cloves, peeled
- ⅓ cup fresh parsley (10 g), loosely packed
- 3 tablespoons lemon juice, about 1 lemon’s worth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Nutrition Info
- Calories 197
- Fat 6g
- Carbs 27g
- Fiber 10g
- Sugar 6g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Preheat oven to 450˚F (230˚C).
- Cut eggplant and bell pepper into medium-sized pieces, being sure to remove the seeds, and spread them out on a baking sheet that has been lined with parchment paper.
- Lightly coat the vegetables with olive oil, salt, and pepper.
- Roast the vegetables for 20-25 minutes, until the edges begin to char and the skin blisters.
- Add roasted vegetables to a food processor along with the beans, garlic, parsley, lemon juice, and seasonings.
- Pulse until the ingredients are roughly chopped. Then, with the machine running, slowly pour in the remaining 4 tablespoons of olive oil into the food processor and blend until the mixture is smooth.
- Transfer mixture to a bowl and serve with freshly cut vegetables, crackers, or pita bread.
- Alternatively, the mixture can be placed into individual serving-sized containers and stored in the refrigerator for up to 4 days.
- Enjoy!
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Inspired by foodnetwork.com