Monday, February 14, 2011

Heart Healthy Bean Dip

1 can (15 ounces) white (cannellini) beans or 1 can garbanzo beans (or a combination of the two), rinsed and drained
8 garlic cloves, roasted**
2 tablespoons olive oil (plus extra for roasting garlic)
2 tablespoons lemon juice

In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth.

Serve with cut belle pepper stips or cut up carrots; pita chips or pita bread, on a sandwich or wrap... the sky's the limit!

**To roast garlic, cut off the tops of several heads of garlic exposing the cloves. Brush the tops generously with olive oil. Wrap in aluminum foil also brushed with olive oil. Heat the oven to 350 F and roast about 30 minutes.

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