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Roasted Garlic-White Bean Dip

Oxmoor House
Yield 15 servings (serving size: 1/4 cup)
This white bean dip gets its flavor from a combination of roasted garlic, rosemary, and kalamata olives and its smooth texture from ricotta cheese. If time allows, pick up a baguette and make your own crostini at home, or just serve with crackers.


  • 1/4 cup olive oil
  • 6 garlic cloves, thinly sliced
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
  • 1/3 cup water
  • 1 cup fat-free ricotta cheese
  • 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 1/2 teaspoon grated lemon rind
  • Chopped fresh rosemary (optional)
  • Freshly ground black pepper (optional)

Nutrition Information

  • calories 129
  • caloriesfromfat 0.0 %
  • fat 6 g
  • satfat 1.4 g
  • monofat 3.8 g
  • polyfat 0.5 g
  • protein 7.5 g
  • carbohydrate 11 g
  • fiber 2.7 g
  • cholesterol 7 mg
  • iron 0.9 mg
  • sodium 249 mg
  • calcium 138 mg

How to Make It

  1. Heat a small saucepan over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes. Place beans and 1/3 cup water in a food processor. Add garlic mixture, ricotta cheese, and next 3 ingredients (through 1/4 teaspoon black pepper); process until smooth.

  2. Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.

  3. Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.

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