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Bean and Vegetable Spread Recipe

Bean and Vegetable Spread Recipe

12 servings

 

Ingredients:

1/2 cup each: chopped onion, carrot

2 cloves garlic, minced

2 tablespoons vegetable broth or water

1 1/2 cups cooked dried or canned soybeans

1 cup fat-free sour cream

2 tablespoons minced parsley

1-2 teaspoons lemon juice

Salt and pepper, to taste

Dippers: assorted vegetables or crackers

Method:

Cook onion, carrot, garlic and broth in small skillet, covered, over medium heat until vegetables are tender and liquid absorbed, 5 to 8 minutes, cool.

 

Process soybeans and sour cream in food processor until smooth. Stir in vegetable mixture and parsley, season to taste with lemon juice, salt and pepper. Refrigerate several hours for flavors to blend. Serve with dippers.

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