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Party-Pleasing White Bean Dip

John Kernick
Yield (serving size: 2 tablespoons)
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.

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

Nutrition Information

  • calories 79
  • fat 4 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 52 mg
  • calcium 25 mg

How to Make It

  1. 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.

Jam It, Pickle It, Cure It (Ten Speed Press)