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White Bean Spread with Toasty Bread
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Don't let the color fool you. There's nothing bland about this versatile dip. Gain friends and influence people at your party.
serves 12


2 cups canned Great Northern or Cannelloni beans, drained

1 teaspoon prepared pesto

2 teaspoons freshly squeezed lime juice

1 clove garlic, chopped fine

1 teaspoon ground cumin

1 teaspoon salt

2 tablespoons freshly grated Parmesan cheese

3 tablespoons olive oil

1 whole grain baguette or loaf of crust bread

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White Bean Spread with Toasty Bread
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Drain the beans and transfer to a food processor or blender. Add the pesto, lime juice, garlic, cumin, salt, Parmesan cheese and 1 tablespoon of the olive oil and process until smooth.
  2. Cut the baguette or crusty bread into 1-inch slices and brush each slice with the remaining olive oil. Broil or toast in oven until lightly browned. Put toasted baguettes on a platter with the bean spread in a bowl place in the center of the platter.

Per serving: 156 calories, 4g fat (1g saturated), 22g carbohydrates, 8g protein, 5g fiber

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