Ricotta-Cannellini Dip with Toasted Pita

Ricotta-Cannellini Dip with Toasted Pita

Health Rating
Prep Cook Ready in Servings
10 min 10 min 6
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Ingredients


1/2 tsp Black pepper (or as needed)
1 can (15oz) Cannellini beans, canned
1 clove(s) Garlic
1 tbsp Lemon juice
2 tbsp Olive oil
2 large pita Pita bread, whole-wheat (cut in wedges, toasted)
1 cup Ricotta cheese
1/2 tsp Salt

Instructions


Blend ricotta in a food processor with beans, a spoonful or so of lemon juice, a garlic clove, and enough olive oil to loosen the mixture. Spoon the bean dip into a serving bowl and serve with toasted pita wedges.

Nutrition Facts

Per Portion

Calories 262
Calories from fat 99
Calories from saturated fat 39
Total Fat 11.0 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 22.1 mg
Sodium 351 mg
Potassium 411 mg
Total Carbohydrate 28.6 g
Dietary Fiber 5.0 g
Sugars 0.4 g
Protein 12.2 g

Dietary servings

Per Portion


Grain 0.6
Meat Alternative 0.4
Milk Alternative 0.2
Vegetables 0.5

Energy sources


Pygal 44% 466.037446679 177.748325618 38% 317.788808815 256.885621847 19% 331.552892574 121.836209215 44% 38% 19% Carbohydrates Fat Protein
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