BEAN AND HAM DIP WITH GARLIC AND ROSEMARY
4 cloves garlic
2 sprigs, rosemary, leaves removed,
1/2 red onion, coarsely chopped
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1/2 cup coarsely chopped, smoked ham
1/4 teaspoon red pepper flakes, optional
2 cans (15 ounces each) cannellini
or navy beans, drained, rinsed
1/2 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
Makes 1 1/2 cups.
Place garlic, rosemary, onion, ham and red pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed and a spreadable consistency, about 1 minute. Adjust seasoning.
Nutritional information per tablespoon: 55 calories, 44 percent of calories from fat, 3 g fat, no saturated fat, 3 mg cholesterol, 5 g carbohydrates, 2 g protein, 116 mg sodium, 1 g fiber.