From "100 Recipes Every Woman Should Know" by Cindi Leive and the editors of Glamour magazine (Hyperion, $24.99, 304 pages). White bean dips are low in fat. The arugula adds peppery bite and flavor to this green and vibrant version.
3 packed cups arugula, stems trimmed and discarded
3 to 4 cloves garlic, peeled
2 to 3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground pepper
One 15-ounce can white beans, such as cannellini or Great Northern, preferably low-sodium, drained
Lemon slices (optional; garnish)
Whole wheat crackers, pita chips or toasted pita bread for serving
Combine the arugula, garlic, olive oil, and lemon juice with 1/4 teaspoon salt in a food processor and pulse until smooth.
Add the beans and pulse a couple of time until they are just chunky, not puréed. Scrape into a serving bowl and season to taste with salt and pepper. Garnish with a few lemon slices.
Serve with crackers, pita chips or toasted pita.
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