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John Kernick Photo by: John Kernick

White Bean Dip

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.

Health SEPTEMBER 2009

  • Yield: (serving size: 2 tablespoons)

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.

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
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White Bean Dip recipe

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