White Bean Dip

White Bean Dip Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
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Yield:

20 servings (serving size: 1 breadstick and 1 tablespoon dip)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Sharon Sanders,

June 2003
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