White Bean Dip

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Yield: 20 servings (serving size: 1 breadstick and 1 tablespoon dip)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 28%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 5.9g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 81mg
  • Calcium: 13mg

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

  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.
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