Recipe:Lemony white bean dip

Published: Wednesday, Dec. 26, 2012 - 12:00 am | Page 3D

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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