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Sour Cream & Red Pesto Bean Dip
An easy to make bean based dip, inspired by the flavours of the Mediterranean
Servings: 4 people
Ingredients
- 1 can white beans - such as cannellini - drained and rinsed - 400g
- Juice of half a lemon
- 3 dsp sour cream - heaped
- 100 g red pesto
- plump sundried tomatoes - drained
- 1 tsp chilli sauce - to taste
- Salt & pepper - to taste
Instructions
- Put all the ingredients apart from the chilli sauce and salt and pepper into a food processor or mini chopper and whizz until smooth.
- Whizz in the chilli sauce, pepper and salt to season to taste.
- Serve with crudites and chips for dipping.
Notes
Makes double the amount of dip shown.
Freeze leftover pesto for future use.
Freeze leftover pesto for future use.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 130kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Cholesterol: 2mg | Sodium: 486mg | Potassium: 102mg | Fiber: 6g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 2.1mg | Calcium: 93mg | Iron: 2.9mg