Lemon-Rosemary White Bean Dip
Nutrition
Calories: 210 kcalCarbohydrates: 27 gProtein: 10 gFat: 7 gSaturated Fat: 1 gSodium: 322 mgFiber: 8 g
Ingredients
- 2 15.5 oz. cans cannellini (white kidney) beans, rinsed and drained
- 2 Tbsp. lemon juice
- 1/4 tsp. dried rosemary
- 1/2 tsp. minced garlic
- 1/8 tsp. salt or to taste
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. water plus additional if needed
- rosemary sprig for garnish optional
- crackers chips (pita chips, tortilla chips), assorted vegetables (carrots, celery, cucumbers, cherry tomatoes, etc.) for serving
Instructions
- 1. In a food processor, combine beans, lemon juice, rosemary, garlic, salt, and pepper. Pulse the mixture, pouring oil and water down the feeder tube until mixture is smooth.
- 2. Transfer to a bowl and garnish with rosemary sprig if desired. Serve at room temperature or chilled, with crackers and vegetables for dipping. Store any remaining dip in an airtight container in the refrigerator for up to 5 days, or freeze.
- Source: Hannaford fresh Magazine, September - October 2014