Cannellini, cottage cheese and walnut dip
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 3
Walnuts, beans and cottage cheese add plenty of protein to this veggie dip that also makes a great sandwich filler.
Each serving provides 250 kcal, 13.4g protein, 12.6g carbohydrate (of which 2.1g sugars), 14.9g fat (of which 2.9g saturates), 6.2g fibre and 0.32g salt.
By Elly Curshen
Ingredients
For the cannellini bean sandwich filler
- 400g tin cannellini beans, drained and rinsed
- 150g/5½oz cottage cheese
- 1 lemon, zest and juice
- 1 garlic clove, finely grated or crushed
- 50g/1¾oz walnuts
- 1 tsp Dijon mustard
- sea salt flakes and freshly ground black pepper
Method
Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed.
Serve in a sandwich or as a dip with crudités.
Recipe tips
If serving in a sandwich, it’s very good with crisp lettuce, red onion and toasted seeds or baby spinach and pickled beetroot.
