This white bean dip gets its flavor from a combination of roasted garlic, rosemary, and kalamata olives and its smooth texture from ricotta cheese. If time allows, pick up a baguette and make your own crostini at home, or just serve with crackers.

Recipe by Oxmoor House

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Oxmoor House

Recipe Summary

Yield:
15 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small saucepan over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes. Place beans and 1/3 cup water in a food processor. Add garlic mixture, ricotta cheese, and next 3 ingredients (through 1/4 teaspoon black pepper); process until smooth.

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  • Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.

  • Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

129 calories; calories from fat%; fat 6g; saturated fat 1.4g; mono fat 3.8g; poly fat 0.5g; protein 7.5g; carbohydrates 11g; fiber 2.7g; cholesterol 7mg; iron 0.9mg; sodium 249mg; calcium 138mg.