Serve as an appetizer with crudités or eat as a snack with baked tortilla chips or whole wheat pita crisps. Either way this is a quick and tasty way to get in three of my top ten superfoods: garlic, extra virgin olive oil and beans.

Yield: 10 servings (serving size: 1/10th of recipe, 54 grams or ~ ¼ cup)

1 (15.5 ounce) can of cannelloni beans, rinsed and drained
1/3 cup extra virgin olive oil
1 garlic clove, minced
½ teaspoon salt
Juice from ½ a lemon
Freshly ground pepper to taste

In a food processor, add beans, olive oil and chopped garlic. Process until smooth. Season with salt, lemon juice and pepper, blend and transfer mixture to a serving dish. Serve as a dip for fresh vegetables or as a spread on baked tortilla or whole wheat pita chips.

Nutritional Information per Serving (54 grams or ~ ¼ cup):
Calories: 97, Fat: 8 g, Cholesterol: 0 mg, Sodium: 275 mg,
Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 3 g

An excerpt from the book Cholesterol Down. To learn more about this book please visit

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