• 19 Ratings

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

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Ingredients

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.

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  • 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.

Tips

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.

Nutrition Facts

70 calories, (0 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 0 mg cholesterol, 33 mg sodium, 11 g carbohydrates, 3 g fiber, 0 g sugar, 4 g protein.

Home-Baked Pita Chips

Ingredients

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.

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Reviews

19 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3