White Bean Spread
This herbed bean dip is a delicious snack, whether you serve it warm or at room temperature.
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White Bean Spread
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.
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
- 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 ,
- 1 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 0 mg chol. ,
- 33 mg sodium ,
- 11 g carb. ,
- 3 g fiber ,
- 0 g sugar ,
- 4 g pro.