Cannellini Bean Dip with Fresh Herbs*

1 clove garlic
30 ounces cooked cannellini beans or 2-15oz cans low sodium beans, drained and rinsed
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh chives, chopped
salt and cayenne pepper, to taste
Meets Cardiac Rehab guidelines;.

In the bowl of a food processor fitted with the steel "S" blade, pulse garlic until finely chopped. Add beans, lemon zest, lemon juice and olive oil. Process until fairly smooth consistency. Add herbs, pulse until combined. Season with salt and cayenne pepper to taste (optional).

Nutrition Information