Rosemary and Garlic White Bean Dip

For your next snack attack, reach for Rosemary and Garlic White Bean Dip. This creamy Tuscan-style dip has 2 grams of resistant starch and just 225 calories--including pita chips. It's also good with raw vegetables. Rosemary and Garlic White Bean Dip is one of the recipes featured in the CarbLovers Diet Cookbook.

Yield:

Makes 12 servings (serving size: 3 1/3 tablespoons dip and 1 ounce pita chips)

Nutritional Information

Calories 225
Fat 7 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 7 g
Carbohydrate 33 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 437 mg
Calcium 0.0 mg

Ingredients

2 tablespoons olive oil
4 garlic cloves, sliced
2 tablespoons fresh rosemary leaves
2 (15-ounce) cans cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons water
Additional olive oil (optional)
Pita chips

Preparation

Heat olive oil in a small skillet over medium heat; add garlic and fresh rosemary leaves. Cook until toasted (1-2 minutes). Transfer toasted garlic and beans to a food processor with fresh lemon juice and water. Purée until smooth; drizzle with additional oil before serving, if desired. Eat with 1 ounce pita chips. Refrigerate remaining dip in airtight container up to 3 days.

Note:

Ellen Kunes and Frances Largeman-Roth, RD,

CarbLovers Diet Cookbook

January 2012