Bean Dip with Horseradish
Beans are wonderful food — no two ways about it. They are loaded with protein, fiber, potassium, magnesium and folic acid. They have a very beneficial effect on blood sugar and they taste great. There are many ways to use beans — from chili to soup to tasty dips scooped up with raw vegetables, whole-grain crackers or pita triangles. Beans are also one of the foods that work well from a can, saving the time and effort of presoaking. Lower-sodium versions are also available. For those of you who enjoy the aroma of a big pot of beans simmering on the stove, however, keep cooking from scratch!
2 cups cooked beans (cannellini, pinto or Great Northern)
2 tablespoons quality extra-virgin olive oil
1 tablespoon prepared horseradish
2 scallions, trimmed and minced
Salt to taste
Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary. Season with salt to taste.
3.6 g total fat (0 g sat)
0 mg cholesterol
11.4 g carbohydrate
4.3 g protein
3 g fiber
-Recipe reprinted with permission of DrWeil.com.