White Bean Spread Be the first to rate & review! This herbed bean dip is a delicious snack, whether you serve it warm or at room temperature. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 15 mins Cook Time: 3 hrs Total Time: 3 hrs 15 mins Servings: 20 Jump to Nutrition Facts Ingredients 2 15 ounce can great Northern or cannellini beans (white kidney beans), rinsed and drained ½ cup canned chicken or vegetable broth 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed ½ teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed ⅛ teaspoon pepper Olive oil (optional) Fresh marjoram leaves and rosemary (optional) Home-Baked Pita Chips (see recipe, below; optional) Home-Baked Pita Chips 2 pita bread rounds 2 tablespoon olive oil 2 teaspoon snipped fresh oregano ¼ teaspoon kosher salt Directions 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. Cover; cook on low-heat setting for 3 to 4 hours. 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. Home-Baked Pita Chips 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. 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. Rate it Print Nutrition Facts (per serving) 70 Calories 1g Fat 11g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 70 % Daily Value * Total Fat 1g 1% Sodium 33mg 1% Total Carbohydrate 11g 4% Protein 4g Vitamin C 0.6mg 3% Calcium 30.3mg 2% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.