We made this dip way back in February for our little Super Bowl snack fiesta! It was very low in points -- only 1 point for 1/6th of the recipe! -- and yummy. I did make quite a few modifications to the original recipe however. It called for parsley and I used rosemary instead. It called for small diced red pepper to be mixed in the dip and I just threw it in the food processor with everything else (this modification was mostly out of laziness and time constraints of watching the big game). We already had the roasted garlic from a previous recipe, so that was quick to just pull out of the fridge. The original recipe also called for lime juice, which I substituted with lemon juice. First off, we had a lemon left from a recipe I needed the zest for, and I thought lemon would go better with rosemary than lime. I'd definitely feel free to vary the herbs as I did here, lime and cilantro would be very good I would think. I served it with whole wheat pita chips, red pepper strips and cucumbers for dipping.
White Bean, Rosemary, Garlic and Red Pepper Dip
adapted from Weight Watchers New Complete Cookbook
makes 6 servings
1/2 garlic bulb, about 6 large cloves
1 cup canned cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
3 scallions, cut into large pieces
1/2 red bell pepper, cut into chunks
1 1/2 teaspoons rosemary
1/8-1/4 teaspoon cayenne pepper
- Preheat oven to 400 decrees. Cut off a thin slice from the pointed end of the garlic bulb. Wrap the garlic in foil and roast until soft, about 30 minutes.
- Unwrap the foil and let the garlic cool slightly. Squeeze the garlic from the skins into a food processor.
- Add the beans, lemon juice, olive oil, scallions, red pepper, rosemary and caynne, puree.
- Transfer to a bowl. Refrigerate, covered, until the flavors are blended, at least one hour. Serve with pitas, broccoli, cauliflower and carrots for dipping.
Fiber: 3 g
WW Points: 1