Not only is this chilled dip delicious and lower in fat, but it also offers make-ahead convenience for busy weekends.
—LISA VARNER EL PASO, TX
PREP: 25 MIN. + CHILLING • MAKES: 2 1/2 CUPS
1 large onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
5 garlic cloves, minced
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Assorted fresh vegetables and/or baked pita chips
1. In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook for 1 minute longer. Remove from the heat; cool slightly.
2. In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed.
3. Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips.
PER SERVING 1/4 cup equals 81 cal., 3 g fat (trace sat. fat), 0 chol., 271 mg sodium, 11 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.