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Nutrition Facts
Serving Size 1 (91g) Recipe makes 12 servings
Calories 130
Calories from Fat 42		(32%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 364mg		10%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 3.8g	15%
	Sugars 0.1g
Protein 5.6g		11%
detailed view... how is this calculated?

White Bean and Rosemary & Garlic Spread /Dip

Recipe #140369 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Oct 6, 2005

A great party starter is this appetizer very flexible you can use navy beans or Great Northerns. Optional ingredients may include sun dried tomatoes, toasted nuts, black or green olive. This would be great for a sandwich spread!

SERVES 12 , 3 cups (change servings and units)

Ingredients

2 (16 ounce) cans cannellini, rinsed and drained
2 garlic cloves, chopped (1 teaspoon)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
2 teaspoons chopped fresh rosemary leaves
1/2 cup chopped flat leaf parsley
2-3 sun-dried tomatoes packed in oil, chopped (optional)
1/8-1/4 cup olive, sliced (optional)
1/4 cup toased nuts (optional)
rosemary sprig (to garnish)

Directions

1
Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
2
To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.

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Featured Reviews for This Recipe

From: BecR

On Jun 27, 2009

What a fantastic spread/dip-- we had this on toast for bruschetta, and it was so delicious!!! Thanks Rita!

0 people found this review helpful

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From: ieatwithgusto

On Dec 30, 2008

I just made this for a New Years party I'm going to tomorrow night. I made it without any of the additions, and it tastes great! I'm leaving it in the fridge overnight for the flavors to develop, but it tastes fantastic based on the leftovers from my blender! Great recipe!

1 person found this review helpful

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From: dersey73

On Oct 7, 2005

I already have this recipe and I absolutely love it. I sometimes make it with a salad for a light dinner. In the version of the recipe I have a couple of things area different. The garlic is roasted before it is put into the food processor with all the other ingredients and it does not call for any parsley. I love the taste of rosemary so much I don't like to cover it up. I have even used dried rosemary instead of fresh and it is still good. I serve it with pita chips. I might try it with some of the optional ingredients.

7 people found this review helpful

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From: justcallmetoni

On May 14, 2006

I made this as a midday snack to take to work. High in protein and fiber, it's the perfect pick me up. I made mine with the sundried tomatoes which were a welcome addition to the dip. I made a half batch using just 1 tablespoon of oil (half the amount stated) and the dip was full of wonderful Tuscan flavors. My one mistake was to toss in a clove of garlic that was a bit more than the amount stated, so mine was a bit too strong sort of competing and complementing the rosemary and parsley. Will be more careful next time. I'm looking forward to making this into a wrap with some spinach and roasted peppers — yummy. Thanks Rita for what is likely to become a staple for me.

3 people found this review helpful

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