Grilled zucchini-white bean dip - ww

8 servings

Ingredients

Quantity Ingredient
1 medium Zucchini; thinly sliced lengthwise
2 cups Cooked cannellini; or white kidney beans, drained and rinsed
2 tablespoons Minced fresh parsley
2 tablespoons Fresh lemon juice; or less
2 Garlic cloves or less; minced
2 teaspoons Olive oil
½ teaspoon Salt
¼ teaspoon Pepper

Directions

1. Preheat grill to medium.

2. Grill zucchini 5 minutes, turning once, until slightly charred and fork-tender.

3. In blender or food processor, combine zucchini, beans, parsley, juice, garlic, oil, salt and pepper; puree until smooth.

4. Transfer to serving bowl; cover and refrigerate if not serving at once.

Makes 8 servings.

Per serving: 64 calories, no carbohydrates, 4g protein, 2g total fat, no saturated fat, no cholesterol, 3g fiber, 88mg sodium. Calories from fat: 3%.

Are you looking for a low-fat dip? This easy-to-make appetizer is "somewhat similar to hummus, but the parsley and lemon juice make it more refreshing." The dip is best served at room temperature. Try it as a sandwich spread: add tomatoes, sprouts and chili peppers. Reviewed by a reader of the Milwaukee-Journal Sentinel (1997).

Recipe from "Weight Watchers Slim Ways Grilling" (Macmillan, 1996).

Recipe by: Weight Watchers Slim Ways Grilling Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 06, 1999, converted by MM_Buster v2.0l.

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