Roasted Garlic-White Bean Dip

Ingredients

• 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)

Preparation

1. 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. 2. Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.
3. 3. Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.