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Picture of White Bean + Sundried Tomato Dip
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5314 kcal 266 %
  • Fat 542 g 834 %
  • Saturated 75 g 375 %
  • Carbs 102 g 34 %
  • Fiber 23 g 92 %
  • Protein 34 g 68 %
  • Cholesterol 0 mg 0 %
  • Sodium 2310 mg 96 %
  • Calcium 352 mg 35 %
  • Magnesium 256 mg 61 %
  • Potassium 2603 mg 55 %
  • Iron 18 mg 99 %
  • Zinc 5 mg 48 %
  • Phosphorus 461 mg 66 %
  • Vitamin A 32 µg 4 %
  • Vitamin C 16 mg 18 %
  • Thiamin (B1) 1 mg 43 %
  • Riboflavin (B2) 0 mg 20 %
  • Niacin (B3) 2 mg 14 %
  • Vitamin B6 0 mg 34 %
  • Folate equivalent (total) 297 µg 74 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 81 mg 541 %
  • Vitamin K 439 µg 366 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

White Bean + Sundried Tomato Dip

Ingredients

  • 1 15 oz. can cannellini beans
  • 1/3 cup oil-packed sundried tomatoes
  • 1-2 cloves garlic, peeled
  • Kosher or sea salt
  • 1-2 tablespoons fresh thyme leaves or chopped flat-leaf parsley
  • 1-4 to 1/2 cups extra virgin olive oil

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