White Bean Dip
Photography: Photography: Becky Luigart-Stayner; Styling: Jan Gautro; 
| Servings:20 servings (serving size: 1 breadstick and 1 tablespoon dip) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 tablespoon olive oil
- 6 garlic cloves, sliced
- 1 tablespoon ground coriander seeds
- 1 1/8 teaspoons hot paprika, divided
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 3/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons chopped fresh flat-leaf parsley
- 20 sesame breadsticks
Amount Per
Serving
- iron:0.6 mg
- saturated fat:0.2 g
- calcium:13 mg
- calories:42
- mono fat:0.5 g
- carbohydrate:5.9 g
- sodium:81 mg
- calories from fat:28 %
- fat:1.3 g
- fiber:1.1 g
- cholesterol:0.0 mg
- protein:1.6 g
- poly fat:0.2 g
directions
Heat oil in a small saucepan over medium heat. Add garlic, coriander, and 1 teaspoon paprika; cook 2 minutes or until garlic is tender and lightly browned, stirring constantly. Add beans; cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Place bean mixture in a food processor; process until smooth. Stir in parsley. Spoon into a medium bowl; chill. Sprinkle with 1/8 teaspoon paprika. Serve with breadsticks.
