Tuscan Tomato Bean Spread Recipe
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This recipe was developed by Dr. Wendy Bazilian, a registered dietitian, researcher, educator and author of The SuperFoodsRX Diet: Lose Weight with the Power of SuperNutrients (Rodale, 2008).
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1 can (15 1/2 ounces) great Northern
cannellini beans, drained and rinsed
1 medium tomato, diced (1/2 cup)
1 tablespoon lemon juice
2 teaspoons olive oil
3/4 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Paprika
1/4 teaspoon McCormick® Basil Leaves
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Thyme Leaves
1/8 teaspoon McCormick® Black Pepper, Ground
1. Place beans, tomato, lemon juice and olive oil in food processor; cover. Process until smooth. Add herbs and spices; cover. Pulse to incorporate seasonings, scraping bowl as necessary. Spoon into serving bowl. Cover.
2. Let stand 30 minutes to allow flavors to blend. Serve with assorted crackers or pita chips, as desired.
Test Kitchen Tip:
Prepare up to 3 days ahead. Refrigerate until ready to serve.
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Calories: 29 Calories
Fat: 1 Grams
Protein: 1 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 4 Grams
Sodium: 77 Milligrams
Fiber: 1 Grams
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