Bean Dip with Horseradish

My family LOVES this bean dip.  We have never actually put horseradish in it, but love it without.  It is not what you expect.  We have tried northern beans, black beans and will try white beans tonight.  The black beans were ok, but not our favorite.  The white beans, however, are wonderful.  You can dip just about anything, pita chips, tortilla chips, veggies.  I am amazed how everyone ate this up with gusto

8 Servings (Dr. Weil)

Beans are wonderful food — no two ways about it. They are loaded with protein, fiber, potassium, magnesium and folic acid. They have a very beneficial effect on blood sugar and they taste great. There are many ways to use beans — from chili to soup to tasty dips scooped up with raw vegetables, whole-grain crackers or pita triangles. Beans are also one of the foods that work well from a can, saving the time and effort of presoaking. Lower-sodium versions are also available. For those of you who enjoy the aroma of a big pot of beans simmering on the stove, however, keep cooking from scratch!

Ingredients:
2 cups cooked beans (cannellini, pinto or Great Northern)
2 tablespoons extra-virgin olive oil
1 tablespoon prepared horseradish
2 scallions, trimmed and minced
Salt to taste

Instructions:
1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
2. Season with salt to taste.

Nutritional Information:
Per serving:
92.5 calories
3.6 g total fat (0 g sat)
0 mg cholesterol
11.4 g carbohydrate
4.3 g protein
3 g fiber