Recipes and Cooking White Bean Spread Be the first to rate & review! Warm or at room temperature, this spread tastes terrific. If you'd like to make it ahead, chill, then return it to room temperature before serving. 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 April 24, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 3 hrs Total Time: 3 hrs 15 mins Yield: 20 appetizer servings Jump to Nutrition Facts Ingredients 2 15 ounce cans Great Northern or cannellini (white kidney) beans, rinsed and drained ½ cup 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 ground black pepper Olive oil (optional) Fresh marjoram leaves and rosemary (optional) 1 recipe Pita Chips or assorted crackers 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 beans, broth, the 1 tablespoon olive oil, the garlic, the 1 teaspoon snipped marjoram, the 1/2 teaspoon snipped rosemary, and the pepper. Cover and cook on low-heat setting for 3 to 4 hours. To serve, slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. If desired, drizzle with additional olive oil and/or sprinkle with fresh marjoram and rosemary leaves. Serve warm or at room temperature with Pita Chips. Pita Chips Preheat oven to 350°F. Split pita bread rounds horizontally in half; cut each circle into six wedges. Place pita wedges in a single layer on a large baking sheet. In a small bowl combine olive oil, oregano, and salt. Brush pita wedges with the oil mixture. Bake for 12 to 15 minutes or until crisp and light brown. Remove from baking sheet; cool on a wire rack. Makes 24 chips. 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 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.