Rosemary-Almond White Bean Dip

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Ingredients

  • 1/4 cup raw almonds
  • 1/4 cup olive oil
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp chopped fresh rosemary
  • 2 15 oz cans cannellini beans rinsed and drained

Directions

1. toast almonds in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly. Set aside.
2. Heat oil in skillet over medium-high heat. Add garlic and rosemary, and sauce 1 to 2 minutes, or until fragrant.
3. Transfer oil mixture to food processor. Add beans, and process until smooth. Add almonds, and processors until finely chopped. Thin with 2 Tbsp water, and season with salt and pepper if desired.

Serving Size is 2 Tbsp

  • Ingredients5
  • Servings
  • Calories91

Nutrients Per Serving

  • Protein: 4 g
  • Fat: 4 g
  • Carbohydrates: 9 g
  • Fiber: 4 g
  • Sodium: 62 mg