Cannellini Bean Dip with Kalamata Olives

Cannellini Bean Dip with Kalamata Olives

Ingredients:
lemon juice, raw
spices, garlic powder
oil, olive, salad or cooking
water, bottled, generic
lemon juice, raw
salt, table
spices, pepper, red or cayenne
olives, ripe, canned (small-extra large)
spices, basil, dried

Directions:
Combine all of the ingredients in a food processor and process until smooth.
Do a FASS check and add a pinch or two of salt if needed to balance out the lemon.
Store in an airtight container in the refrigerator for 5 days.
(per serving)
Calories: 195
Total Fat: 8.5g (1.2g saturated, 6.1g monounsaturated)
Carbohydrates: 22g
Protein: 8g
Fiber: 6g
Sodium: 715mg