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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


  1. 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.
  2. Serve with vegetables for dipping.
Serves 8

Calories 121, fat 7 g, protein 4 g, carbohydrates 11 g, dietary fiber 3 g, sugar 0 g


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