Tested till perfect Broccoli and Cheddar White Bean Spread With Pita Wedges and Crudités

Broccoli and Cheddar White Bean Spread With Pita Wedges and Crudités

Many dips are laden with fat from mayonnaise or sour cream. Here, beans make a hearty substitute and lend a hummus-like texture – with the added bonus of fibre and protein.

By Joanne Lusted and The Test Kitchen

Source: Canadian Living Magazine: March 2011

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1-1/2 cups 1-1/2cupsbroccoli floretbroccoli florets
  • 1 can (540 mL) 1can (540 mL)cannellini beans or white kidney beans, drained and rinsed
  • 1 cup 1cupshredded old Cheddar cheese
  • 1 1clove garliccloves of garlic, minced
  • 3 tbsp 3tbspolive oil
  • 3 tbsp 3tbsplemon juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 9 cups 9cupsvegetable cruditevegetable crudites, (baby carrots, celery, sweet pepper)
  • 3 3whole grain Greek-style pitas, cut in wedges
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In saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well. Transfer to food processor.

Add beans, Cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth.

To take along, divide dip, vegetables and pitas among resealable containers.

Nutritional Information Per each of 6 servings: about

cal 328 pro 14g total fat 15g sat. fat 5g
carb 39g fibre 10g chol 20mg sodium 715mg
potassium 699mg

% RDI:

calcium 20 iron 21 vit A 112 vit C 178
folate 45
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