Pepper-Swirled White Bean & Roasted Garlic Dip

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Pepper-Swirled White Bean & Roasted Garlic Dip

 

 

Don't be shocked that the first ingredient is two

heads of garlic. They're roasted to a mellow sweetness

in the oven and won't overpower the other flavors in

this easy dip.

 

 

 

Ingredients

 

 

2 heads garlic

- - Olive oil cooking spray

1 15-oz (450g) can navy, cannellini or Great

Northern beans, rinsed and drained

1/4 cup (2 oz/60g) plain nonfat yogurt

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

1 7-oz (210g) jar roasted red bell peppers, drained

and patted dry

1 tablespoon tomato paste or ketchup

 

 

Preparation - Estimated cooking time: 30-60 minutes -

 

1 Preheat oven to 350 degrees F (175 degrees C). Slice

off tops of garlic heads to expose cloves and set the

heads in the center of a 10-inch (25cm) square piece

of heavy-duty aluminum foil. Coat cut edges of garlic

with cooking spray; wrap the heads tightly in foil.

Bake for 45 minutes to one hour, or until garlic is

lightly browned and tender. Refrigerate until chilled.

 

2 Combine beans, yogurt, lemon juice, olive oil and

1/4 teaspoon salt in a food processor. Pop the garlic

cloves from their skins and add to mixture. Process

until smooth, and spoon into a shallow serving bowl.

3 Rinse the food processor and dry. Combine roasted

red peppers, tomato paste or ketchup, and the

remaining 1/4 teaspoon salt in the food processor, and

process until smooth. Swirl the roasted pepper puree

into the bean mixture using a knife. Serve with wedges

of pita bread or baguette slices.

 

Nutritional Analysis

Number of Servings: about 3 1/2 cups (30 oz/900g), or

14 1/4-cup servings

Per Serving

Calories 64 Carbohydrate 10 g

Fat 1.1 g Fiber 2.7 g

Protein 3 g Saturated fat 0.2 g

Sodium 219 mg

 

 

 

 

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