Garlic & White Bean Dip
For this simple-as-can-be dip, rich-tasting poached garlic is pureed with convenient canned beans, a little bit of onion and a dash of lemon juice. Use it as a dip for crudit's, a topping for bruschetta or even as a spread for a sandwich.
Ingredients
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1/2 cup Roasted-Garlic Oil, (recipe follows)
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1 1/2 cups chopped onion
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1/2 teaspoon salt
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1 15-ounce can cannellini beans, rinsed (see Tip)
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1/2 cup Oil-Poached Garlic Puree, (recipe follows)
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1 teaspoon lemon juice
Directions
1.
Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth. Serve warm or cold.
Tips:
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.
Nutrition information
Calories 123, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 139 mg, Carbohydrate 12 g, Fiber 2 g, Protein 3 g, Potassium 173 mg.
Percent Daily Values are based on a 2,000 calorie diet
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