Fresh Herbs Snip and Dip #RSC
15 mins (prep 15)
10 ingredients
3 servings
Ready, Set, Cook! Hidden Valley Contest Entry. My window ledge herb garden gives me wonderful fresh herbs to use in cooking. I developed this recipe for a ranch bean dip that delivers on flavor, a bit of protein and isn't too hard on the waistline!

Categories:  <-15-mins , weeknight , easy , 3-steps-or-less , beans , quick , snack , oamc~freezer~make-ahead , time-to-make ,
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Serving Size (126.21 g)
Servings 3
Amount per Serving
Calories 238.95 Calories from Fat 30.33
% Daily Value *
Total Fat 3.37g 15.55%
Saturated Fat 1.59g 23.78%
Trans Fat 0.0g %
Cholesterol 9.86mg 9.86%
Sodium 563.04mg 70.38%
Total Carbohydrate 29.72g 29.72%
Dietary Fiber 6.65 g 79.85%
Sugars 3.44 g %
Protein 25.81g 154.88%
Vitamin A 1243.19IU% Vitamin C 29.69mg%
Calcium 626.12mg% Iron 8.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned cannellini beans, light, fresh ground pepper, fresh dill, fresh chives