Bean, Bacon, and Blue Cheese Dip
Bean, Bacon, and Blue Cheese Dip
From Cooking Light Serve with warm WW pita wedges or toasted sourdough slices. 1/4 cup chopped onion 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (15-ounce) can navy beans, drained 1 garlic clove, chopped 1/2 cup (2 ounces) crumbled blue cheese 3 bacon slices, cooked and crumbled (drained) Place first 7 ingredients in a blender; process until smooth. Combine bean mixture and remaining ingredients in a small bowl. Yield: 1 1/2 cups (serving size: 2 tablespoons) CALORIES 71 (33% from fat); FAT 2.6g (satfat 1.4g, monofat 0.8g, polyfat 0.2g); PROTEIN 4.4g; CARBOHYDRATE 7.8g; FIBER 1.9g; CHOLESTEROL 6mg; IRON 0.7mg; SODIUM 230mg; CALCIUM 49mg; Cooking Light, MARCH 2003 |
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