Tuscan White Bean Dip with Rosemary

Recommended Hamilton Beach® Product:
Party Crock,  Ensemble™ 3 Cup Chopper

• Three 14.5 oz cans cannellini beans, drained, rinsed
• ¼ cup fat free reduced sodium chicken broth
• 1 small yellow onion, chopped
• 2 garlic cloves, peeled, minced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 teaspoon dried rosemary, crumbled
• ¼ teaspoon crushed red chili flakes
• 1 teaspoon fresh squeezed lemon juice
• 2 tablespoons fresh cilantro, chopped

1. Process half of the beans in a food processor (or mash with a fork).
2. Place mashed and unmashed beans in slow cooker.
3. Add remaining ingredients except cilantro. Stir to combine.
4. Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours.
5. Stir in cilantro just before serving warm.

Tip: Serve with whole-wheat crostini. Slice a whole-wheat baguette thinly, brush with small amount of olive oil and bake in 400 F oven for 5-7 minutes (not included in nutritional information).

Nutritional Information: (Based on Individual Serving: 6 oz. of dip, crostini not included in analysis)
• Calories: 150 • Total Fat: 4g • Saturated: 0.5g • Cholesterol: 0g • Sodium: 470mg
• Carbohydrates: 22g • Dietary Fiber: 6g • Sugars: 0g • Protein: 6g

Serves: 8

Note: This recipe was developed by Hamilton Beach Brands, Inc.