Best Weight Watchers Garlicky White Bean Dip Recipes

WEIGHT WATCHERS GARLICKY WHITE BEAN DIP

Steps:

• Place the beans,water, cheese, garlic, oil, sage, oregano, salt, and pepper in a 5 or 6 quart slow cooker, mix well.
• Cover and cook until the cheese melts and the garlic is soft, 1-2 hours on high or 3-4 hours on low.
• Add lemon juice and zest,coursely mash the bean mixture with a potato masher, stick wand or large wooden spoon until blended.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

LOWER FAT GARLIC WHITE BEAN DIP - WITH FREEZING DIRECTIONS

Steps:

• Put the green onions, garlic, beans, cream cheese,lemon zest and parsley into a blender or food processor.
• Add salt and plenty of black pepper.
• Blend for 15 to 20 seconds, until smooth.
• Spoon into a bowl, garnish with the reserved onion and parsley.
• Serve with fresh vegetable pieces.
• FREEZING: Put into a freezer proof bag or container and keep in the freezer for up to 1 month. Allow to defrost thoroughly before eating.

GARLICKY WHITE-BEAN DIP

Steps:

• Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.