This spread takes less than 10 minutes to make and is a great mayonnaise alternative.  It can also be used as a dip for raw vegetables or whole grain crackers. 

Serving size: 2 Tbsp (serves 16)

15 oz. can of cannellini beans; drain & rinse

½ cup diced sun-dried tomatoes (not packed in oil)

¾ plain 0% Greek yogurt

2 Tbsp grated parmesan cheese

¼ cup fresh basil; chopped

1. Add the beans, sun-dried tomatoes, yogurt and parmesan cheese to a food processor and blend until thick & smooth
2. Mix in the fresh basil
3. Refrigerate and serve cold (store refrigerated in an airtight container for up to 3 days)

Nutrition Facts per 2 Tbsp serving: Calories 35, Total Fat 0g, Cholesterol 0mg, Sodium 55mg, Carbohydrate 5 g, Fiber 1 g, Sugars 1g, Protein 3g