You can serve this as a dip for fresh vegetables, crackers or pita chips. I think it would also be great for a sandwich spread. There are a few variations you can try (with sun-dried tomatoes, toasted nuts or olives)… either way, it’s very tasty!
Weight Watchers White Bean and Garlic Spread recipe
Makes 12 servings
Ingredients
2 (16 ounce) cans cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil
2 garlic cloves, chopped (1 teaspoon)
1 lemon, juice and zest of
1/2 cup chopped parsley
2 teaspoons chopped fresh rosemary leaves
1/4 cup toasted nuts (optional)
1/8-1/4 cup olives, sliced (optional)
2-3 sun-dried tomatoes packed in oil, chopped (optional)
rosemary sprigs (to garnish)
salt and pepper, to taste
Preparation
1. Combine all the ingredients (except the rosemary sprigs and optional ingredients) in a food processor and process for about 30 seconds (until smooth).
2. If desired, add the optional ingredients (tomatoes, olives or toasted nuts) and season with salt and pepper to taste.
3. Transfer to a bowl and refrigerate for at least 20 minutes (or overnight).
4. When ready to serve, place the bean spread in a bowl and garnish with rosemary sprigs.
How many Weight Watchers points in white bean and garlic spread recipe?
WW POINTS per serving: 2
Nutritional information per serving: 130 calories, 4.8g fat, 3.8g fiber
Photo credit: Caroline Cooks
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Originally posted 2008-10-05 10:09:45.
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