Garlic & White Bean Dip
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.
Make Ahead Tip: To make ahead: Cover and refrigerate garlic puree for up to 1 week or freeze for up to 6 months; refrigerate oil for no more than 1 week. 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.
1/2 starch, 1/2 vegetable, 1 1/2 fat