Recipe: Cannellini Bean Dip With Roasted Red Peppers
Looking for a great dip for your next party or gathering? Try this tasty (but brain healthy) Cannellini Bean Dip With Roasted Red Peppers.
This spread from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, fits into a Mediterranean diet. Cannellini beans are a staple legume in Tuscany. Polyphenol-rich peppers and onion and Brain-Boosting Broth add additional benefits.
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2 bacon slices, diced
2 tablespoons diced celery
2 tablespoons diced yellow onion
2 tablespoons peeled, diced parsnip
1 tablespoon chopped garlic
2 cups dried cannellini beans, soaked overnight and drained
5 cups Brain-Boosting Broth
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground black pepper
2 red bell peppers
Makes 16 servings. 1 serving = 2 Tablespoons
Calories: 100
Total fat: 2 g
Saturated fat: 0.5 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 155 mg
Total carbohydrate: 15 g*
Fiber: 8 g
Sugars: 1 g*
Protein: 5 g
* = plus a small undetermined amount from the broth
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)