This smooth Italian-inspired dip is a healthy, delicious start to any holiday meal. Make-ahead tip: The dip can be prepared the day before and stored in the refrigerator. Remove from the fridge 30 minutes before serving.
Active time: 10 minutes
Total time: 10 minutes
1 1 5-ounce can cannellini beans, drained, rinsed, and patted dry
¼ cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, roughly chopped
1 teaspoon chopped fresh rosemary
½ teaspoon salt (or ¾ teaspoon if using unsalted beans)
freshly ground pepper to taste
vegetables, such as carrot sticks, red pepper strips, and fennel slices
- In a food processor combine the beans, olive oil, lemon juice, garlic, rosemary, salt, and pepper. Process until smooth. Taste for seasoning, adding more lemon, salt, and/or pepper if necessary.
- Serve with vegetables for dipping.
Calories 121, fat 7 g, protein 4 g, carbohydrates 11 g, dietary ﬁber 3 g, sugar 0 g