Curried Carrot Spread
Recipe from
Better Homes and Gardens
The perfect chilled spread recipe for potlucks, holidays or any occasion, combines cannellini beans, carrots, garlic, onion, and spices served with wheat crackers or vegetables dippers. Ideal for someone on a diabetic diet.
Servings:
Makes 3 cups
Prep Time:
20 mins
Total Time:
4 hrs 35 mins
Ingredients
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3 cupssliced carrotssee savings
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3/4 cupchopped onionsee savings
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3 clovesgarlic, mincedsee savings
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2 Tbsp.olive oil or cooking oilsee savings
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1 Tbsp.curry powdersee savings
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1 tsp.ground cuminsee savings
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1 15-oz. cancannellini beans, rinsed and drainedsee savings
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3/4 tsp.saltsee savings
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Thinly sliced green onion (optional)see savings
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Whole wheat crackers and/or assorted vegetable dipperssee savings
Directions
1.
In medium covered saucepan cook carrots in small amount of boiling water about 15 minutes or until very tender. Drain.
2.
Meanwhile, in small skillet cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to food processor; add beans and salt. Cover and process until smooth. Transfer to serving bowl. Cover and refrigerate at least 4 hours, up to 3 days. To serve, top with green onions. Serve with crackers or vegetable dippers. Makes 3 cups (twenty four 2-Tbsp. servings).
Nutrition information
Calories 40, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 84 mg, Carbohydrate 6 g, Total Sugar 1 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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