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White Bean Dip

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 20 servings (serving size: 1 breadstick and 1 tablespoon dip)

Ingredients

  • 1 tablespoon olive oil
  • 6 garlic cloves, sliced
  • 1 tablespoon ground coriander seeds
  • 1 1/8 teaspoons hot paprika, divided
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 20 sesame breadsticks

Nutrition Information

  • calories 42
  • caloriesfromfat 28 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 1.6 g
  • carbohydrate 5.9 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 81 mg
  • calcium 13 mg

How to Make It

  1. Heat oil in a small saucepan over medium heat. Add garlic, coriander, and 1 teaspoon paprika; cook 2 minutes or until garlic is tender and lightly browned, stirring constantly. Add beans; cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

  2. Place bean mixture in a food processor; process until smooth. Stir in parsley. Spoon into a medium bowl; chill. Sprinkle with 1/8 teaspoon paprika. Serve with breadsticks.