Garlic & White Bean Dip

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.

READER'S COMMENT:

"This was lovely and super easy! I think the next time, I'm going to try adding some heat when making the garlic puree. "

2 cups

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

This recipe calls for:

Oil-Poached-Garlic Puree & Roasted-Garlic Oil

Preparation

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.

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.

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.

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