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.

Makes 2 cups

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per 2-tablespoon serving: 123 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 12 g carbohydrate; 3 g protein; 2 g fiber; 139 mg sodium; 173 mg potassium.

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.

RELATED RECIPES: Oil-Poached-Garlic Puree & Roasted-Garlic Oil

This is so good, it will pause the conversation at your party.

Allison, MT

This recipe was in an EW magazine a long time ago, and it's one of my favorites. It's DEEEEELICIOUS!!

Nicole, Bloomington, IN

This takes time to make but was very well received. I had leftover garlic oil and garlic puree, so another time I would use less ingredients to make the same amount of dip. The chips were yummy.

Peg, Falmouth, ME

This was absolutely amazing - the bean dip itself was quick & easy to prepare with tons of flavor, but the garlic puree and oil prep time is a bit overwhelming. And what does one do with the extra 1.5 cups of OIL leftover from the dip? That's too much to use in just one week, unless you're making pesto. Next time I may simply roast my garlic in the oven and use 1/2 cup of olive oil for the dip. Oh, I served this with whole wheat pita wedges and blue tortilla chips - both were a hit with the dip.

Anonymous, Columbus, OH

Hi, I'm seeking great recipes that I can do with microwave cooking,is there some good recipes that can be accessed by microwave cooking?

Perry Bulkley, Hoquiam, WA