Roasted Garlic-White Bean Dip

Roasted Garlic-White Bean Dip Recipe
Oxmoor House
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.


15 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Nutritional 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


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)


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.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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