Navy Bean and Sun-Dried Tomato Dip

Navy Bean and Sun-Dried Tomato Dip

Ingredients:
lemon juice, raw
tomatoes, sun-dried
parsley, fresh
spices, garlic powder
oil, olive, salad or cooking
lemon juice, raw
water, bottled, generic
salt, table

Directions:
Combine all of the ingredients in a food processor and process until smooth.
Do a FASS check and add another spritz of lemon juice or a pinch of salt if needed.
Store in an airtight container in the refrigerator for 5 to 7 days.
(per serving)
Calories: 195
Total Fat: 8.2g (1.1g saturated, 5.5g monounsaturated)
Carbohydrates: 24g
Protein: 8g
Fiber: 9g
Sodium: 635mg