Ingredients and Weight: - 2 (15.5-oz) cans of cannellini beans, rinsed and drained - 1 cup crumbled Feta cheese - 1/2 cup chopped fresh cilantro - 1/2 cup chopped red onion - 1/4 cup chopped pine nuts - 1/4 cup freshly squeezed lemon juice - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and freshly ground black pepper, to taste
Preparation Time: 15 minutes Cooking Time: None Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. In a large bowl, combine the beans, Feta cheese, cilantro, red onion, pine nuts, lemon juice, olive oil, and cumin. 2. Season with salt and pepper to taste and mix well.
Nutritional Information: Serving size: 1/4 cup (about 250 calories) - Calories: 250 - Fat: 15g (Saturated: 3g) - Carbohydrates: 25g (Fiber: 5g) - Protein: 10g
Dish Characteristics: - Creamy and savory - Refreshing and tangy - Topped with crunchy pine nuts - Perfect for dipping with pita chips, vegetables, or tortilla chips
User Comments: - "This dip was so easy to make and absolutely delicious! The combination of flavors was perfect, and the pine nuts added a nice crunch." - "I made this for a party and it was a huge hit. Everyone loved the creamy texture and tangy taste." - "I used black beans instead of cannellini beans and it turned out equally great. It's a versatile recipe that can be customized to your liking."
Special Precautions and Tips: - For a smoother dip, blend the bean mixture until it reaches your desired consistency. - If you don't have fresh cilantro, you can use 1 tablespoon of dried cilantro instead. - Serve the dip immediately or refrigerate for up to 3 days. Bring to room temperature before serving if chilled.