Title: Grilled Zucchini-White Bean Dip - Ww
Categories: Appetizers, Lowfat, Vegetables
Yield: 8 servings

1 md Zucchini; thinly sliced
-lengthwise
2 c Cooked cannellini; or white
-kidney beans, drained and
-rinsed
2 tb Minced fresh parsley
2 tb Fresh lemon juice; or less
2 Garlic cloves or less;
-minced
2 ts Olive oil
1/2 ts Salt
1/4 ts Pepper

1. Preheat grill to medium.

2. Grill zucchini 5 minutes, turning once, until slightly charred and
fork-tender.

3. In blender or food processor, combine zucchini, beans, parsley, juice,
garlic, oil, salt and pepper; puree until smooth.

4. Transfer to serving bowl; cover and refrigerate if not serving at once.
Makes 8 servings.

Per serving: 64 calories, no carbohydrates, 4g protein, 2g total fat, no
saturated fat, no cholesterol, 3g fiber, 88mg sodium. Calories from fat:
3%.

Are you looking for a low-fat dip? This easy-to-make appetizer is "somewhat
similar to hummus, but the parsley and lemon juice make it more
refreshing." The dip is best served at room temperature. Try it as a
sandwich spread: add tomatoes, sprouts and chili peppers. Reviewed by a
reader of the Milwaukee-Journal Sentinel (1997).

Recipe from "Weight Watchers Slim Ways Grilling" (Macmillan, 1996).

Recipe by: Weight Watchers Slim Ways Grilling

Posted to EAT-LF Digest by PatHanneman on Feb 06,
1999, converted by MM_Buster v2.0l.