* Exported from MasterCook *
WW White Bean and Sun-Dried Tomato Dip - 3 pt
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 10%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium whole wheat tortillas -- cut into 8 wedges each
3 sprays cooking spray
1/8 teaspoon table salt -- or to taste
30 ounces canned white beans -- drained and rinsed
2/3 cup sun-dried tomatoes -- without oil, or less to taste
1/4 cup fat-free sour cream
1 Tablespoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/8 teaspoon table salt -- or to taste
Preheat oven to 400ºF.
Arrange tortilla wedges on a large baking sheet; coat with cooking spray
and then season with salt. Bake until golden brown and crisp, about 6 to 8
minutes.
Meanwhile, combine beans, tomatoes, sour cream, lemon juice, garlic
powder, cumin and onion powder in a food processor (or blender); process
until smooth and then season with salt. Serve dip with chips on the side.
Servings: 8
Yields 6 chips and about 1/4 cup of dip per serving.
POINTS® Value: 3
Preparation Time: 14 min
Cooking Time: 8 min
Level of Difficulty: Easy
Whip out the food processor for this winner: a creamy, garlicky dip made
with white beans and sun-dried tomatoes.
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"Nov 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 250 Calories; 3g Fat (9.1% calories
from fat); 12g Protein; 47g Carbohydrate; 7g Dietary Fiber; 1mg
Cholesterol; 456mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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