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White Bean Dip
1 small clove garlic,
peeled
1 tablespoon red
onion pieces
1 can (15.5 oz.) Great
Northern beans,
rinsed and drained
1
⁄2 teaspoon dried
oregano
2 tablespoons olive oil
2 tablespoons white
wine vinegar
1
⁄4 teaspoon salt
1
⁄8 teaspoon cayenne,
if desired
In chopper attachment bowl with blade, place
garlic. Insert chopper adapter into motor body and
lock adapter onto bowl. Chop at Speed 5 for 5 to
10 seconds. Add onion; pulse 2 to 3 times at
Speed 5, about 5 seconds each time, or until well
chopped, scraping bowl as needed. Add remaining
ingredients. Pulse 2 to 3 times at Speed 7, about
15 seconds each time to blend, scraping bowl as
needed. Serve with vegetables and crackers,
if desired.
Yield: 8 servings (2 tablespoons per serving).
Per Serving: About 80 cal, 3 g pro, 9 g carb,
3.5 g total fat, 0.5 g sat fat, 0 mg chol, 75 mg sod.
Tomato Basil Crostini
1 small clove garlic,
peeled
3 Roma tomatoes,
cored, seeded, and
cut into chunks
1 tablespoon loosely
packed fresh basil
leaves
2 tablespoons
shredded Parmesan
cheese
1 tablespoon extra
virgin olive oil
1
⁄8 teaspoon salt
1
⁄
8 teaspoon black
pepper
32 slices (
1
⁄4-inch each)
baguette
In chopper attachment bowl with blade, place
garlic. Insert chopper adapter into motor body and
lock adapter onto bowl. Chop at Speed 5 for 5 to
10 seconds, or until finely chopped. Add tomatoes
and basil. Pulse 4 to 5 times at Speed 3, about
4 seconds each time to coarsely chop. Add cheese,
oil, salt, and pepper. Pulse 2 to 3 times at Speed 3,
about 4 seconds each time to combine.
Before serving, lightly toast baguette slices by
broiling 4 inches from heat for 1 to 1
1
⁄2 minutes per
side. Cool. Serve topped with about 1
1
⁄2 teaspoons
tomato mixture per toast.
Yield: 16 servings (2 crostini per serving).
Per Serving: About 100 cal, 2 g pro, 16 g carb,
3 g total fat, 0.5 g sat fat, 0 mg chol, 150 mg sod.