Serve with whole-wheat pita wedges brushed with roasted garlic oil and baked at 350 degrees F until crispy, 10 to 15 minutes.
Make Ahead Tip: Cover and refrigerate the dip for up to 3 days.
- 1/2 cup Roasted-Garlic Oil (see recipe link below)
- 1 1/2 cups chopped onion
- 1/2 teaspoon salt
- One 15-ounce can cannellini beans, rinsed
- 1/2 cup Oil-Poached Garlic Puree (see above)
- 1 teaspoon lemon juice
Companion recipe: Oil-Poached-Garlic Puree & Roasted-Garlic Oil
Put the 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 the beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add the garlic puree and lemon juice and puree until smooth, scraping down the sides if necessary. Serve warm or cold.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
33 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 136mg sodium; 6g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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