White-Bean Garlic Dip with Vegetables

Makes  6 servings

1/2 garlic bulb (about 6 large cloves)
2/3 cup canned cannellini beans, rinsed and drained
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
3 scallions, minced
1/4 orange or red bell pepper, seeded and finely chopped
1 1/2 tsp minced cilantro
1/8 - 1/4 tsp cayenne pepper
1 cup broccoli florets
1 cup cauliflower florets
1 carrot, cut into sticks

Preheat the oven or toaster oven to 400 degrees. 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 or blender. Add 1/3 cup of
the beans, the lime juice and oil; puree. Transfer to a medium bowl; stir
in the remaining 1/3 cup of beans, the scallions, bell pepper, cilantro
and cayenne. Refrigerate, covered, until the flavors are blended,
at least 1 hour.  Serve with the broccoli, cauliflower and carrot.

POINTS:  (1.5) 

PER SERVING:  84 Calories, 4 g Protein, 3 g Fat,
0 mg Saturated Fat, 17 mg Sodium, 3 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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