Bean Dip Pantry Friendly Healthy Easy Recipes
HEALTHY GREEK BEAN DIP
This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. -Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 2h15m
Yield 3 cups.
Number Of Ingredients 14
Steps:
- Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables., Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.
Nutrition Facts : Calories 86 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
EASY 3-INGREDIENT BEAN DIP
This dip has only 3 ingredients, but tastes much more complicated. Try experimenting with all the yummy cheese blends available now. Serve with tortilla chips, and serve alongside salsa.
Provided by HEATHYLIZ
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Stir sour cream and soup together in a 9-inch square baking dish. Top with Cheddar cheese.
- Bake in the preheated oven until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 4.4 g, Cholesterol 21.8 mg, Fat 8.1 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 243.5 mg, Sugar 0.1 g
BEAN SALAD - PANTRY FRIENDLY & HEALTHY
Serve as a side dish or see variations below. I created this to accommodate using all pantry ingredients to help use my food storage more efficiently.
Provided by ct in ut
Categories Beans
Time 2h7m
Yield 1 cup approx. sides, 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend first 3 ingredients in a big serving bowl.
- Add remaining ingredients & blend all together.
- Marinate for at least 2 hours preferable in fridge or also good at room temperature.
- Serve & enjoy.
- Notes:
- I use "low sodium" vegetables when possible. Cut out spices & use plain tomatoes if you want a more mild flavored Bean Salad.
- Variations: Make into complete meals.
- Taco Salad: add 26 ounces (2, 13 oz cans) chicken breast, 1 TB cumin, 1 ts black pepper, put on tortilla chips.
- Baked Potato Bar: use as a topping.
- Casserole Style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce.
Nutrition Facts : Calories 177.1, Fat 1.6, SaturatedFat 0.2, Sodium 256.1, Carbohydrate 33.9, Fiber 8.4, Sugar 3.8, Protein 8.9
BEAN DIP - PANTRY FRIENDLY, HEALTHY & EASY
I created this recipe to accommodate using all pantry ingredients. All of the fiber in the dip helps to keep appetites satisfied. Also I wanted to stay away from the traditional cheesy shortening filled Bean Dips. See a variation below.
Provided by ct in ut
Categories Lunch/Snacks
Time 10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- Pour undrained garbanzos into a medium bowl.
- Microwave on high for 2 minutes.
- Smash garbanzos with masher & add refried beans & mix.
- Cook 2 minutes more & smash & mix again.
- Add tomatoes & mix.
- Put dip into serving bowls & eat or let cool in fridge & eat later.
- Variation: Omit tomatoes & add 1TB garlic powder, 1TB lemon pepper & 1ts ground cumin.
Nutrition Facts : Calories 97.2, Fat 0.9, SaturatedFat 0.1, Sodium 215.5, Carbohydrate 18.8, Fiber 4, Sugar 1.9, Protein 4.1
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