Rosemary White Bean Dip
Serves
2
Prep Time
10 minutes
Cook Time
5 minutes
Ingredients
2 tbsp olive oil
1 clove garlic, minced
2 sprigs rosemary, remove needles, chop
7 oz (200 g) cannellini beans, drained, rinsed
½ lemon, zested, juiced
salt & black pepper, to taste
½ red pepper flakes
Nutrition
(Per Serving)
Calories
218
Fats
14 g
Protein
4 g
Carbs
19 g
Instructions
- Heat the olive oil over medium heat and saute the garlic and rosemary. Add the beans and lemon zest and warm through.
- Add the contents of the pot to a food processor and puree until the dip reaches the desired consistency.
- Season to taste with lemon juice, salt, pepper, and chili flakes.
- Serve the dip with vegetable sticks or bread (not included in nutritional breakdown).