Rosemary Lemon White Bean Dip/Spread
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Rosemary-Lemon White Bean DipYield 2 cupsTime 10 minutes using precooked or canned beansMark BittmanIngredients2 cups cooked white beans, like cannelini, drained but moist1 to 3 cloves garlic, peeledSalt and freshly ground black pepper to taste1/4 cup plus 1 tablespoon extra virgin olive oil2 teaspoons minced fresh rosemaryGrated rind of 2 lemons
1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user NPWEST.
2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user NPWEST.
Nutritional Info Amount Per Serving
- Calories: 92.2
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 180.2 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.1 g
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