Submitted by: Debbie Petitpain, MS, RD, LD, and Nina Crowley, MS, RD, LD
Yield: 2 cups

Ingredients:

• 3 sprigs Fresh rosemary, rinsed + some for garnish
• 2 cloves Garlic, peeled
• 2 – 15 oz cans White beans
• 2 Tbsp Fresh lemon juice
• 2 tsp Kosher salt
• 1 Tbsp Olive oil
• Raw vegetables (for dipping)

Directions:

1. Pick the rosemary leaves off the stems and add to a food processor. Whirl for 10 seconds.
2. Add the garlic to the food processor and whirl until minced.
3. Add white beans, lemon juice, and salt to the food processor and whirl until smooth; pour into a serving bowl.
4. Drizzle the olive oil over the bean dip. Garnish with fresh rosemary.
5. Serve with raw vegetables.

Nutritionals (1/4 cups):

Calories: 122; Total Fat: 2 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 799 mg; Carbohydrates: 19 g; Fiber: 6 g; Sugar: 2 g; Protein: 8 g; Vitamin A: 0% DV; Vitamin C: 3% DV; Calcium: 6% DV; Iron: 11% DV