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4.5 – 2 reviews • Dip
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Yield: |
30 servings |
Ingredients
- 1 (14 ounces) can cannellini beans, rinsed and drained
- 1 clove garlic
- 1 1/2 tablespoons extra-virgin olive oil
- 4 sprigs fresh mint leaves
- 6 sprigs fresh thyme leaves, stripped from stem
- Coarse salt and black pepper
- 3 tablespoons chives, chopped
Instructions
- Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
Nutrition Facts
| Serving Size |
1 of 30 servings |
| Calories |
23 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
38 mg |
