"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

White Bean and Garlic Dip (Naturallyella.com) Recipe

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This recipe for White Bean and Garlic Dip (Naturallyella.com), by , is from Rose's Spring and Summer Recipes from the Internet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rose Overturf

Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 cloves roasted garlic (see note)
3 tablespoons fresh flat-leaf parsley
2 tablespoons fresh dill
2 tablespoons fresh chives
2 cups cannelini beans (drained and rinsed if using canned)
3 to 4 tablespoons olive oil
2 to 3 tablespoons lemon juice
1/4 teaspoon salt (or as needed.)

Directions:
Directions:
In a food processor, pulse roasted garlic cloves until minced. Add in the herbs, pulsing a few more times to mince.

Measure in the beans, 2 tablespoons olive oil, and 2 tablespoons lemon juice. Run the food process until the dip is smooth, adding 1 tablespoons more of olive oil or lemon juice as needed based on taste and texture. Taste and add salt as needed.

Note: Tips & Tricks: My favorite way to roast garlic is to cut the top from the head, enough to expose the garlic, rub generously with olive oil, then place face-down in a roasting pan. Roast at 400˚ F for 30 to 40 minutes, turning over after 30 minutes and continuing to cook until soft.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
42 g carb per serving

 

 

 

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