Party-Pleasing White Bean Dip

appetizer-dip Recipe
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)

Nutritional 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

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.

Note:

Karen Solomon,

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

Health

September 2009
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