This slow cooker white bean dip is perfect as an appetizer or snack. The recipe is jam-packed full of nutrients: cannellini beans (white kidney beans) are known to help prevent heart attacks and stabilize blood sugars. The dip also comes with a homemade whole wheat pita chip recipe: delicious and nutritious!Ingredients
2 15 - ounce can Great Northern or white kidney (cannellini) beans, rinsed and drained
1/2 cup reduced-sodium chicken or vegetable broth
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
1/2 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon black pepper
Fresh marjoram and rosemary (optional)
Whole Wheat Pita Chips (below:)
4 whole wheat pita bread rounds
2 tablespoons olive oil
2 teaspoons snipped fresh oregano
1/4 teaspoon kosher salt
In a 1 1/2-quart slow cooker combine beans, broth, oil, garlic, snipped or dried marjoram, snipped or dried rosemary, and pepper.
Cover and cook on low-heat setting for 3 to 4 hours. If no heat setting is available, cook for 3 to 4 hours.
Using a potato masher, slightly mash bean mixture. Spoon bean mixture into a serving bowl. If desired, sprinkle with additional fresh marjoram and rosemary. Serve dip warm or at room temperature with Whole Wheat Pita Chips.
To make the Whole Wheat Pita Chips: Preheat oven to 350 degrees F. Split pita bread rounds horizontally in half; cut each circle into six wedges. Place pita wedges in a single layer on large baking sheets. In a small bowl combine olive oil, oregano, and kosher salt; brush pita wedges very lightly with oil mixture.
Bake for 12 to 15 minutes or until crisp and lightly browned. Remove from baking sheet; cool on a wire rack. Makes 48 chips.
- Calories - 77
- Carbohydrates - 13g
- Total Fat - 7g
- Protein - 4g
- Sodium - 173mg
- Dietary Fiber - 3g