Sweet Potato Bean Dip
Looking for a dip recipe that tastes delicious and isn't terrible for you? This sweet potato bean dip is perfect to make for parties, game days, or as a light appetizer!
Ingredients
- ½ ounce pecans, (chopped)
- 2 medium sweet potatoes, (baked and cooled)
- 14 ounces Cannellini beans
- ¼ cup olive oil
- ½ cup Parmesan cheese, (shredded)
- Salt
- Pepper
Instructions
- Add the chopped pecans to a dry pan over medium heat. Toast them for several minutes until they become fragrant, then remove from heat and set aside.½ ounce pecans
- Cut the baked and cooled sweet potatoes in half lengthwise, then scoop the flesh into a food processor.2 medium sweet potatoes
- Add the beans, olive oil, and Parmesan, then purée until smooth. Add salt and pepper to taste, then garnish with pecans before serving.14 ounces Cannellini beans, ¼ cup olive oil, ½ cup Parmesan cheese, Salt, Pepper
Notes
This recipe is for 12 servings of dip. Each serving is 2 tablespoons.
Estimated nutritional information does not include crackers, celery, etc.
Leftovers can be stored covered in the refrigerator for 3-4 days.
Nutrition Info Per Serving
Nutrition Facts
Sweet Potato Bean Dip
Serving Size
2 tablespoons
Amount per Serving
Calories
112
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1.3
g
7
%
Trans Fat
0
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3.6
g
Cholesterol
3.6
mg
1
%
Sodium
214
mg
9
%
Potassium
7.5
mg
0
%
Carbohydrates
11.4
g
4
%
Fiber
2.1
g
8
%
Sugar
1.4
g
2
%
Protein
3.5
g
7
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
9.3
g
* Percent Daily Values are based on a 2000 calorie diet.