White Bean Dip
John Kernick
This tasty dip, adapted from Karen Solomon's recent Jam it, Pickle it, Cure it (Ten Speed Press; $24.95), will wow a crowd. And it only requires a few ingredients.
Yield: (serving size: 2 tablespoons)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 79
- Fat: 4g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.0g
- Protein: 3g
- Carbohydrate: 8g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 52mg
- Calcium: 25mg
Ingredients
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 cup loosely packed chopped fresh sage leaves
- 1 teaspoon extra-virgin olive oil
- Salt and pepper, to taste
Preparation
- Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.
White Bean Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Sodium, Low Saturated Fat
- PUBLICATION: Health
More Recipes for Appetizers
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Chorizo-and-White Bean Dip
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