Rosemary and Garlic White Bean Dip

Name: Rosemary and Garlic White Bean Dip
Yield: Makes 12 servings (serving size: 3 1/3 tablespoons dip and 1 ounce pita chips)
Ingredients: 2 tablespoons olive oil; 4 garlic cloves, sliced; 2 tablespoons fresh rosemary leaves; 2 (15-ounce) cans cannellini beans, rinsed and drained; 2 tablespoons fresh lemon juice; 2 tablespoons water; Additional olive oil (optional); Pita chips

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This creamy Tuscan dip-and-chip combination packs 2 grams of Resistant Starch into just 225 calories. Try the dip with chopped vegetables too!

By Ellen Kunes and Frances Largeman-Roth, RD

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Recipe Summary

Yield:

Makes 12 servings (serving size: 3 1/3 tablespoons dip and 1 ounce pita chips)

Nutrition Info

Ingredients

2 tablespoons olive oil
4 garlic cloves, sliced
2 tablespoons fresh rosemary leaves
2 (15-ounce) cans cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons water
Additional olive oil (optional)
Pita chips

Directions

Step 1

Heat olive oil in a small skillet over medium heat; add garlic and fresh rosemary leaves. Cook until toasted (1-2 minutes). Transfer toasted garlic and beans to a food processor with fresh lemon juice and water. Purée until smooth; drizzle with additional oil before serving, if desired. Eat with 1 ounce pita chips. Refrigerate remaining dip in airtight container up to 3 days.

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Source

CarbLovers Diet Cookbook

Nutrition Facts

Per Serving:

225 calories; fat 7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 7g; carbohydrates 33g; fiber 3g; sodium 437mg.

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Rosemary and Garlic White Bean Dip

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Rosemary and Garlic White Bean Dip

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Rosemary and Garlic White Bean Dip