Makes 8 servings
1 1 5-ounce can cannellini beans, drained, rinsed, and patted dry
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 slice
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.
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.
Carbohydrates: 11 g
Fat: 7 g
Protein: 4 g
Fiber: 3 g