Kitchen Window's White Bean Dip with Toasted Walnuts and Rosemary
Ingredients
20 ounces white beans, drained (high protein, low-no fat, high fiber)
1/2 cup walnuts (good source of Omega 3)
1/2 cup extra-virgin olive oil (mono-saturated fat)
2 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped
1/2 teaspoon Tabasco
Salt and pepper, to taste (about 1/2 tsp)
Method
1. In a small frypan over medium heat, toast walnuts until lightly browned and fragrant.
2. In a food processor, combine the drained beans with the toasted walnuts. Pulse until
coarsely pureed.
3. With the machine on, slowly add the olive oil through the feed tube.
4. Add the remaining ingredients and puree until almost smooth.
5. Adjust the seasoning. Serve at room temp.
6. Serve with red peppers, broccoli, green beans, romaine hearts, celery, cucumber or
toasted pita.
Recipe Featured on:
Fox 9 Morning Show - Stay Fit with Fox 9
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