L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Sugudai from red fishRussian cuisine

Paella dish

Cheese mashed potatoes aligotFrench cuisine

Paella dish

Pies with onions and eggsRussian cuisine

Paella dish

Daily cabbage soupRussian cuisine

Paella dish

Fish soup from canned pink salmonRussian cuisine

Paella dish

VatrushkiRussian cuisine

Paella dish

Chocolate sausageRussian cuisine

Paella dish

Lancashire potBritish cuisine

Paella dish

Panna CottaItalian cuisine

Paella dish

Dutch Olibol DonutsDutch cuisine

White Bean Dip

6 servings

10 minutes

A simple Italian dip that derives its origins from white cannellini beans and basil.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

255.4

kcal

9.1g

grams

13.8g

grams

23.9g

grams

Ingredients

6servings

Tomatoes

0.5

pc

Canned beans

2

jar

Green basil

10

g

Red Basil

10

g

Olive oil

4

tbsp

Lemon juice

2

tbsp

TABASCO®

0.1

tsp

Salt

0.5

tsp

Cooking steps

1
Drain the liquid from the bean cans into a bowl — it may be useful. Rinse the beans well and transfer them to another bowl.
Required ingredients:
1. Canned beans: 2 jars

2
Add half a peeled and seeded tomato, finely chopped basil, olive oil, lemon juice, Tabasco, salt, and a couple of tablespoons of water. Blend everything, adding more water or liquid from the beans if the dip is too thick.
Required ingredients:
1. Tomatoes: 0.5 piece
2. Green basil: 10 g
3. Red Basil: 10 g
4. Olive oil: 4 tablespoons
5. Lemon juice: 2 tablespoons
6. TABASCO®: 0.1 teaspoon
7. Salt: 0.5 teaspoon

3
Put the sauce in the fridge for an hour before serving.

Similar recipes