White Bean Dip with Rosemary and Sage
(Appetizer)

INGREDIENTS

2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
4 (6-inch) pitas, each cut into 6 wedges
Fresh sage sprig (optional)

DIRECTIONS

Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired.

Calories: 128 (13% from fat). Fat: 1.9g (sat 0.3g, mono 1.3g, poly 0.3g). Protein: 5.1g. Carbohydrate: 22.6g. Fiber: 2.1g. Cholesterol: 0.0mg. Iron: 1.9mg. Sodium: 161mg. Calcium: 35mg.

SERVINGS: 8 (serving size: about 3 tablespoons dip and 3 pita wedges)

White beans make a wonderfully creamy and hearty dip when pureed, and the flavors of rosemary and sage make this dip a perfect one for sharing in front of the fireplace. If serving with pita or baguette slices, heat the bread in a 250-degree oven for a few minutes first so it's nice and warm. Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudites for dipping.

Recipe from Cooking Light, AUGUST 2007.