meal image
White Bean and Rosemary Dip
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine Type: North American
Ingredients:
  • 1/2 bread, french baguette, whole wheat, sliced 1/4" thick
  • 2 cloves garlic, whole
  • 1 1/2 tbsp olive oil
  • 2 cloves garlic, minced (~2 tsp)
  • 2 cups beans, white kidney canned no salt added, drained, rinsed
  • 1 tbsp rosemary, fresh, chopped
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Preheat the oven to 400F.
  2. Cooking
    1. Place the bread slices on a baking sheet and toast in the oven until browned, turning over once, about 10 minutes.
    2. Rub the whole garlic cloves onto the toasted bread slices and set aside.
    3. Meanwhile, heat the oil in a pan over medium low heat and add the minced garlic.
    4. Saute until garlic becomes fragrant and browns slightly, about 2 minutes.
    5. Add the beans and rosemary to the pan and heat for 1 minute.
    6. Transfer the beans, rosemary, garlic and oil mixture to a food processor.
    7. Pulse until smooth and add the salt and pepper.
    8. Pulse to incorporate then serve with garlic toasts.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26513%
Total Fat 7g10%
    Saturated Fat 1g5%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 377mg16%
Total Carbohydrate 41g14%
    Dietary Fiber 7g28%
    Sugars 0g--
Protein 11g22%
Vitamin A 13iu0%
Vitamin C 2mg4%
Calcium 67mg7%
Iron 3mg17%