I got this recipe off weightwatchers.com. I doubled the recipe for my monthy Bunco group and the dip was practically gone by the end of the evening.
Points Value: 2
Servings: 4
Preparation time: 20 minutes
Cooking time: 2 minutes
Level of difficultly: Easy
1 teaspoon olive oil, extra virgin
3 medium garlic cloves, minced
15 1/2 oz. canned cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons water
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/2 teaspoon paprika or chopped fresh parsley (optional)
Vegetable suggestions: yellow and/or red peppers, cherry tomatoes, cucumbers, carrots (Note: when I served this, the cucumbers and carrots went immediately, wish I had put more on and not one of the peppers)
To prepare dip, heat oil in a small saucepan over medium heat; saute garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil and garlic mixture, beans, and lemon juice. Process until smooth, slowly adding 1 to 2 tablespools of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables.
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