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)
Recipe from CarbLovers Diet

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 7g
  • Carbohydrate: 33g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 437mg
  • Calcium: 0.0mg

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

  1. 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.
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