Roasted Garlic-White Bean Dip

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Oxmoor House
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15 servings (serving size: 1/4 cup)
September 2012
RECIPE BY Oxmoor House

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.

Ingredients

  • 1/4 cup olive oil
  • 6 garlic cloves, thinly sliced
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
  • 1/3 cup water
  • 1 cup fat-free ricotta cheese
  • 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 1/2 teaspoon grated lemon rind
  • Chopped fresh rosemary (optional)
  • Freshly ground black pepper (optional)

Nutritional Information

  • Calories 129
  • Caloriesfromfat 0.0%
  • Fat 6g
  • Satfat 1.4g
  • Monofat 3.8g
  • Polyfat 0.5g
  • Protein 7.5g
  • Carbohydrate 11g
  • Fiber 2.7g
  • Cholesterol 7mg
  • Iron 0.9mg
  • Sodium 249mg
  • Calcium 138mg

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Cooking Light Slow Cooker Tonight

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