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

Ellen Kunes and Frances Largeman-Roth, RD


Ingredient Checklist


Instructions Checklist
  • 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.



CarbLovers Diet Cookbook

Nutrition Facts

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