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Creamy Sun-dried Tomato and White Bean Dip
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- 2 garlic cloves
- 5 g fresh basil leaves
- 200 g sun-dried tomatoes in oil, drained and oil reserved (drained weight)
- 150 g cream cheese
100 - 150
g tinned cannellini beans, rinsed, drained
or tinned butter beans, rinsed, drained
- 30 g freshly squeezed lemon juice
- 1 pinch fine sea salt
- 2 pinches ground black pepper
- extra virgin olive oil, for drizzling
- per 30 g
- 298.5 kJ / 71.3 kcal
- 2.8 g
- 8.9 g
- 3.5 g
- Saturated fat
- 1.8 g
- 1.9 g
- 69.9 mg
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