Garlic & White Bean Dip

http://www.eatingwell.com/recipes/garlic_white_bean_dip.html

From EatingWell:  December 2005/January 2006

For this simple-as-can-be dip, rich-tasting poached garlic is pureed with convenient canned beans, a little bit of onion and a dash of lemon juice. Use it as a dip for crudités, a topping for bruschetta or even as a spread for a sandwich.

2 cups | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1/2 cup Roasted-Garlic Oil, (recipe follows)
• 1 1/2 cups chopped onion
• 1/2 teaspoon salt
• 1 15-ounce can cannellini beans, rinsed (see Tip)
• 1/2 cup Oil-Poached Garlic Puree, (recipe follows)
• 1 teaspoon lemon juice

Preparation

1. Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth. Serve warm or cold.

Nutrition

Per 2-tablespoon serving : 123 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 12 g Carbohydrates; 3 g Protein; 2 g Fiber; 139 mg Sodium; 173 mg Potassium

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dip for up to 3 days.

• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.