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White Bean Spread

This herbed bean dip is a delicious snack, whether you serve it warm or at room temperature.

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  • Makes: 20 servings
  • Serving Size: 2 tablespoon
  • Prep: 15 mins
  • Cook: 3 hrs on low

White Bean Spread

Directions

  1. In a 1-1/2-quart slow cooker combine great Northern beans, broth, the 1 tablespoon olive oil, garlic, the 1 teaspoon snipped marjoram, 1/2 teaspoon snipped rosemary, and the pepper.
  2. Cover; cook on low-heat setting for 3 to 4 hours.
  3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary; serve either warm or at room temperature with Home-Baked Pita Chips (recipe below), if desired. Makes 20 (2-tablespoon) servings.

From the Test Kitchen

To make ahead, cook and mash beans as directed. Transfer bean mixture to a covered container. Refrigerate for up to 24 hours. Bring bean mixture to room temperature before serving.

Home-Baked Pita Chips

Directions

  1. Split the pita bread rounds horizontally in half; cut each circle into 6 wedges. Place pita wedges in a single layer on a large baking sheet. Combine the olive oil, fresh oregano, and kosher salt; brush pita wedges with oil mixture. Bake in a 350 degree F oven for 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet; cool on a wire rack. Makes 24 chips.

Nutrition Facts (White Bean Spread)

  • Per serving:
  • 70 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 33 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 0 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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