It keeps well in the fridge for a couple of days so don't be afraid to make it up ahead of time... it does get more garlicky too.
Garlicky White Bean Dip
Makes 8 servings, 2 Tbs each
- 1 15-ounce can white kidney beans, drained and rinsed
- 3 cloves garlic, minced
- 1 Tbs olive oil
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- Mash beans till smooth, or puree in food processor.
- Add the other ingrdients and combine well.
- Place in refrigerator, covered, until read to serve. The longer you leave it, the more garlicky it becomes!
Weight Watchers P+ = 1.
Calories 36; Protein 2g; Carbohydrate 5g; Fat 1g; Fibre 1g.
These beans were mashed by hand.
Make sure to smash and finely mince the garlic cloves, to release all the flavor.